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Vitamin E is a group of eight compounds related in molecular structure that includes four tocopherols and four tocotrienols. The tocopherols function as fat-soluble antioxidants which may help protect cell membranes from reactive oxygen species. Vitamin E is classified as an essential nutrient for humans.
This is a list of antioxidants naturally occurring in food. Vitamin C and vitamin E – which are ubiquitous among raw plant foods – are confirmed as dietary antioxidants, whereas vitamin A becomes an antioxidant following metabolism of provitamin A beta-carotene and cryptoxanthin.
Vitamin E was named "tocopherol" (from the Greek words tokos, meaning childbirth, and phero, meaning to bring forth) due to its presumed role in aiding conception. Subsequent research identified eight molecules in the vitamin E family, divided into tocopherols and tocotrienols: alpha, beta, delta, and gamma forms. [18]
Olive oil. Extra-virgin olive oil is a staple of the MIND and Mediterranean diets because it provides monounsaturated fat, omega-3s, and antioxidant-rich vitamin E that science shows can be ...
Many of us don't have the time and energy to find out which essential vitamins and minerals we're lacking so why not consume a smaller variety of foods that are high in more than 1 nutrient in ...
Native to countries in the Western hemisphere such as Barbados and the West Indies, "acerola cherries are one of the foods highest in vitamin C," says Sue-Ellen Anderson-Haynes, M.S., R.D.N ...