Definition
Vitamin E is a fat-soluble vitamin; it is one of the vitamins that act as antioxidants.

Alternative Names
Vitamin E deficiency; Deficiency - vitamin E; Tocopherol

Function
Vitamin E is an antioxidant that protects body tissue from the damage of oxidation. It is important in the formation of red blood cells and the use of vitamin K.

Food Sources
Vitamin E is found in wheat germ, corn, nuts, seeds, olives, spinach, asparagus, and other green leafy vegetables, vegetable oils (corn, sunflower, soybean, and cottonseed), and products made from them such as margarine.

Side Effects
There is no known dietary deficiency of vitamin E.

There are no known toxic effects to megadoses of vitamin E. Occasional side effects such as headache have been reported.

Recommendations
Recommended daily allowances (RDAs) are defined as the levels of intake of essential nutrients that, on the basis of scientific knowledge, the Food and Nutrition Board judges to be adequate to meet the known nutrient needs of practically all healthy persons.

The best way to get the daily requirement of essential vitamins is to eat a balanced diet that contains a variety of foods from the food guide pyramid.

Specific recommendations for each vitamin depend on age, gender, and other factors (such as pregnancy).