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The primary fat-soluble vitamins in your diet are vitamins A, D, E, and K. Each one has its important function and can be found in a variety of food.
Vitamin E is a fat-soluble antioxidant that stops the production of ROS formed when fat undergoes oxidation. Scientists are investigating whether, by limiting free-radical production and possibly through other mechanisms, vitamin E might help prevent or delay the chronic diseases associated with free radicals.
There are four fat-soluble vitamins in the human diet: A, D, E, and K. This guide examines their health benefits, functions, and main dietary sources.
Vitamin E is a fat-soluble vitamin with several forms, but alpha-tocopherol is the only one used by the human body. Its main role is to act as an antioxidant, scavenging loose electrons—so-called “free radicals”—that can damage cells. [1]
Vitamins A, D, E and K are fat-soluble. This means they get dissolved in fat and stored in your body. But what does that mean for your health? Let’s find out.
What is vitamin E? Vitamin E is a fat-soluble vitamin, meaning your body absorbs and transports it like dietary fats. (Fun fact: Vitamin E is one of four fat-soluble vitamins in your diet.
Vitamin E is a fat-soluble nutrient found in many foods. In the body, it acts as an antioxidant, helping to protect cells from the damage caused by free radicals. Free radicals are compounds formed when our bodies convert the food we eat into energy.
Vitamin E or tocopherol is a fat-soluble vitamin that functions as an antioxidant, protecting the cell membrane. As with all vitamins, the body does not form vitamin E. It solely forms from the photosynthetic processes of plants and therefore must be consumed from outside sources in small quantities.
Vitamin E is a fat-soluble vitamin found in many foods, fats, and oils. It is also an antioxidant, a substance that may help prevent damage to the body's cells. Antioxidants may provide protection against serious diseases including heart disease and cancer.
The fat-soluble vitamins, A, D, E, and K, are stored in the body for long periods of time and generally pose a greater risk for toxicity than water-soluble vitamins when consumed in excess. Eating a normal, well-balanced diet will not lead to toxicity in otherwise healthy individuals.