Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols. Of the many different forms of vitamin E, γ -tocopherol is the most common in the North American diet. γ -Tocopherol can be found in corn oil, soybean oil, margarine, and dressings. In the North American diet, α -tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils

Functions

· As an antioxidant, vitamin E acts as a peroxyl radical scavenger, preventing the propagation of free radicals in tissues, by reacting with them to form a tocopheryl radical, which will then be reduced by a hydrogen donor (such as vitamin C) and thus return to its reduced state. 

· As an enzymatic activity regulator, for instance, protein kinase C (PKC), which plays a role in smooth muscle growth, can be inhibited by α -tocopherol. 

· Vitamin E also has an effect on gene expression. Macrophages rich in cholesterol are found in the atherogenetic tissue. 

· Vitamin E also plays a role in neurological functions, and inhibition of platelet aggregation

· Vitamin E also protects lipids and prevents the oxidation of polyunsaturated fatty acids.