what is vitamin e

Vitamin E is a fat-soluble vitamin that is essential for the proper function of many organs in the body. It is found in many foods, including vegetable oils, cereals, meat, poultry, eggs, and fruits. Vitamin E has several forms, but alpha-tocopherol is the only one used by the human body. Its main role is to act as an antioxidant, scavenging loose electrons and protecting cells from free radical damage. Vitamin E also has the ability to reduce the production of free radicals in certain situations. Vitamin E deficiency is rare, but it can occur in people with certain genetic disorders and in very low-weight premature infants. The recommended daily amount of vitamin E for adults is 15 milligrams a day. Vitamin E supplements may have potential benefits only in certain subgroups of the general population. However, conflicting study results have dimmed some of the promise of using high dose vitamin E to prevent chronic diseases. Observational studies have not found that vitamin E in food or supplements offers much protection against cancer in general. Foods rich in vitamin E include canola oil, olive oil, margarine, almonds, peanuts, and green leafy vegetables such as spinach and broccoli.