is used to refer to a group of fat-soluble compounds that include both tocopherols
There are many different forms of vitamin E, of which γ-tocopherol
is the most common in the North American diet.
γ-Tocopherol can be found in corn oil, soybean oil, margarine and dressings. α-Tocopherol
, the most biologically active form of vitamin E, is the second most common form of vitamin E in the North American diet. This variant of vitamin E can be found most abundantly in wheat germ oil, sunflower, and safflower oils.
It is a fat-soluble antioxidant
that stops the production of reactive oxygen species
formed when fat undergoes oxidation.