Vitamin E is used to refer to a group of fat-soluble compounds that include both tocopherols and tocotrienols. There are many different forms of vitamin E, of which γ-tocopherol is the most common in the North American diet.

α-Tocopherol, the most biologically active form of vitamin E, is the second most common form of vitamin E in the North American diet.

It is a fat-soluble antioxidant that stops the production of reactive oxygen species formed when fat undergoes oxidation.

Daily dose for E 100 units taking more than 150 unit per day can be problematic.

Food that contains vitamin E : Almonds, Asparagus, Avocados, Brazil nuts, Broccoli, Canola oil, Corn ,Spinach