Vitamin E refers to a group of substances known as tocopherols. The most active form of vitamin E is d-alpha tocopherol, which is also the form that is most prevelant in nature. The primary food sources of vitamin E are seed and vegetable oils, especially saffower oil. Other food sources include wheat germ, wheat germ oil, nuts, green leafy vegetables, whole grains, butter, and egg yolk.

Vitamin E acts as potent antioxidant, and works synergistically with other antioxidants like vitamin C and selenium to minimize the effects of free radical damage and as an anti-tumor agent. It also enhances the health properties of vitamin A, with the two vitamins working together to reduce cholesterol and fat accumulation. Currently, vitamin E is also being investigated for its potential anti-aging properties, and has been shown to reduce the risk of atherosclerosis. In addition, it is an important nutrient for the nervous, reproductive, and skeletal systems, as well as for muscle tissue and red blood cells and corpuscles. Applied topically, is is useful for treating burns, wounds, abrasions, lesions, and dry skin.

Even though vitamin E is more easily excreted from the body than other fat-soluble vitamins, signs of deficiency are less obvious than other nutrient deficiencies, and therefore more difficult to detect. Adding to this difficulty is the fact that vitamin E deficiency can manifest in a variety of ways. One possible indication of deficiency is decreased red blood cell levels due to damaged cell membranes.