Vitamin E

Vitamin E is a group of fat-soluble compounds, including tocopherols and tocotrienols, that protect lipids from oxidation and support normal biological function.

Lipid peroxidation: A chain reaction in which free radicals oxidize lipids, especially polyunsaturated fatty acids. Vitamin E interrupts this chain reaction in lipid-rich membranes.
Tocopherol: A class of vitamin E compounds with a chromanol ring and a saturated side chain. Tocopherols are one of the two major chemical families in vitamin E.
Vitamin E deficiency: A state of inadequate vitamin E that can cause neurological and muscular problems, especially with fat malabsorption. Deficiency reveals the consequences of impaired vitamin E absorption or transport.
Vitamin A: A group of fat-soluble compounds needed for vision, cell differentiation, reproduction, and immune function. Unlike vitamin E, vitamin A is not defined chiefly by lipid-chain antioxidant action.
Free radical: An atom or molecule with an unpaired electron that can participate in chemical reactions. Free radicals drive the lipid oxidation that vitamin E helps limit.
Tocotrienol: A class of vitamin E compounds with a chromanol ring and an unsaturated side chain. Tocotrienols are the other major chemical family in vitamin E.
Fat malabsorption: Impaired digestion or absorption of dietary fats and fat-soluble nutrients. It can prevent adequate absorption of vitamin E from food.
Vitamin D: A fat-soluble vitamin and hormone precursor that regulates calcium and phosphate balance. Its main physiological role differs from vitamin E's antioxidant function.
Alpha-tocopherol: The form of vitamin E preferentially retained and transported in the human body. It is the principal vitamin E form used in human nutrition.
Alpha-tocopherol transfer protein: A liver protein that selectively binds alpha-tocopherol and helps maintain its levels in blood. Its selectivity helps explain why alpha-tocopherol dominates human vitamin E status.

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