Vitamin E actually is a group of compounds that are antioxidants (protect your cells from chemical damage). The most important is called a-tocopherol (alpha, beta, and gamma are Greek letters used to denote first, second, and third types of something).
Vitamin E (in all its forms) is an antioxidant, which protects your cells from chemical damage. It’s been found to help prevent heart disease and red blood cell destruction, among others.
Vitamin E deficiency often causes neurological problems, like weakness, numbness, nerve pain, and eyesight problems. These tissues are usually the first to show signs of damage as they’re sensitive to oxidation.
Most people get less than half the amount of Vitamin E they should.
The current recommended intake from the National Institute of Health is 15mg/day for adult men and women. Researched showed that this is enough to prevent premature destruction of red blood cells. As more research is done, this recommendation may go up.
As a fat-soluble vitamin, Vitamin E is predominantly found in vegetable oils. Nuts and cooking oils tend to have the highest amount of vitamin E, with other foods having a small amount. Because of its limited availability, even with a healthy, balanced diet, it is often difficult to take in enough vitamin E. That’s why I recommend everyone take a vitamin E supplement. Plus there’s no toxicity.
There is no toxicity from Vitamin E. It does not cause clotting disorders. However, if you are on anti-coagulants, vitamin E might make them too effective and increase your risk of bleeding. Your doctor will be able to tell if you’re on a medicine that might interact with Vitamin E.