Vitamin E

The most widely accepted biological function of vitamin E is its antioxidant properties. Vitamin E is the most effective chain-breaking, lipid-soluble antioxidant in biological membranes, where it contributes to membrane stability. It protects critical cellular structures against damage from oxygen free radicals and reactive products of lipid peroxidation.

Deficiencies: The main signs of severe deficiency in animals are reproductive failure, nutritional "muscular dystrophy," hemolytic anemia, and neurological and immunological abnormalities. The last three processes also have been identified in humans. However, vitamin E deficiency occurs rarely in humans, having been reported in only two situations: premature infants with very low birth weight and patients who fail to absorb fat.

Food sources: Vegetables and seed oils including soybean, safflower, and corn; sunflower seeds; nuts; whole grains; and wheat germ are the main sources of the tocopherols. Leafy vegetables also supply an appreciable amount of this nutrient. However, animal products and most fruits and vegetables are generally poor sources.

mg vs IU

2000-Calorie Diet Recommendations

Shown below are the reference numbers used to compute the Daily Value percentages that appear on the Nutrition Facts labels on foods sold in the U.S. These numbers are meant to approximate the nutrients needed for the average person consuming 2000 calories per day.

Click any of the vitamin or nutrient names below to learn more about the importance of each element, and to see detailed dietary allowances for specific population groups.

***Daily Value recommendations are based on a 2000-calorie diet. Recommendations for individuals will vary depending on gender, age, weight, and other factors.