Vitamin E

Vitamin E is also known as tocopherol and tocopheryl.

What does Vitamin E do?

Vitamin E is a powerful antioxidant that protects cell membranes and other fat-soluble parts of the body, such as LDL cholesterol (the “bad” cholesterol). Protection of LDL cholesterol may reduce the risk of heart disease. Two studies published in the New England Journal of Medicine show that both men and women who supplement with at least 100 IU of vitamin E per day for at least two years have a 37–41% drop in the risk of heart disease. Even more impressive is the 77% drop in nonfatal heart attacks reported in the double blind CHAOS study, in which people were given 400–800 IU vitamin E per day.

What about the different kinds of vitamin E?

The names of all types of vitamin E begin with either “d” or “dl,” which refer to differences in chemical structure. The “d” form is natural and “dl” is synthetic. The natural form is more active. More synthetic vitamin E is added to supplements to compensate for the low level of activity. For example, 100 IU of vitamin E requires about 67 mg of the natural form but at least 100 mg of the synthetic. Little is known about how the synthetic “dl” form affects the body, though no clear toxicity has been discovered. Most doctors of natural medicine advise people to use only the natural (“d”) form of vitamin E.

Where is Vitamin E found?

Wheat germ oil, nuts, seeds, vegetable oils, whole grains, egg yolks, and leafy green vegetables all contain vitamin E. However, the high levels found in supplements, often 100–800 IU per day, are not obtainable from eating food.