Vitamins And Minerals: Vitamin E

Vitamin E is a group of eight fat-soluble compounds, with alpha-tocopherol being the most active in the human body. It is found naturally in many foods like nuts, seeds, and vegetable oils. It can also be synthesized for use as a food additive.

Manufacturers add vitamin E to foods as an antioxidant to prevent fats and oils from becoming rancid, which helps extend shelf life. It is commonly found in cereals, snack bars, and processed foods containing fats and oils.

Vitamin E is an essential nutrient that plays a role in immune function and cell signaling. The U.S. National Academies have established a tolerable upper intake level (UL) for supplemental vitamin E. JECFA and EFSA have evaluated vitamin E and set acceptable daily intakes. While generally recognized as safe (GRAS) by the FDA for its intended use, very high doses from supplements can increase bleeding risk.