Vitamin E

Vitamin E is the name given to a group of eight fat-soluble compounds. The most abundant form of vitamin E is α-tocopherol, and this is the only form that is active in humans [43]. However, research suggests that the mixed forms found in food may be more beneficial than the isolated α-tocopherol form that is used in some supplements [7].

Vitamin E supplements are available in natural forms from soybean or wheat germ oil, indicated by a “d”prefix (also referred to as the stereoisomer RRR-a tocopherol), and synthetic forms manufactured from purified petroleum oil, indicated by a “dl” prefix (which includes eight stereoisomers of α-tocopherol, four 2R-stereoisomers, and four 2S-stereoisomers). The most active and available form of vitamin E is α-tocopherol. Vitamin E is the predominant antioxidant in LDL. This vitamin also inhibits platelet activation and monocyte adhesion.