-VITAMIN E-

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-as of [3 AUGUST 2024]

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-[vitamin E] refers to a group of compounds that include both [tocopherols] + [tocotrienols]-

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of the many different forms of vitamin E, γ-tocopherol is the most common in the North American diet.

γ-Tocopherol can be found in corn oil, soybean oil, margarine, and dressings. 

α-tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E in the diet.

This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils.[4][5]

As a fat-soluble antioxidant, it stops the production of reactive oxygen species formed when fat undergoes oxidation.

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*regular consumption of more than 1,000 mg (1,500 IU) of ‘tocopherols’ per day may be expected to cause ‘hypervitaminosis E’, with an associated risk of ‘vitamin K deficiency’ and consequently of ‘bleeding problems’*

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