Vitamin E


What is commonly referred to as Vitamin E is actually a group of related, fat-soluble compounds found in many foods and as a man-made supplement.

Vitamin E is one of the anti-oxidant vitamins (along with C and B3).  It protects cells against oxidative damage.

Because sufficient amounts of Vitamin E are easily obtained from foods, true deficiency is rare but is sometimes seen in people with certain genetic disorders and in very low-weight premature infants.

Healthy adolescents, men and women need about 22.5 IU of Vitamin E daily, while lactating women need about 28.5 IU and children require amounts ranging from 6 – 16.5 IU.

Toxicity is also rarely seen but is a concern with people who are on Vitamin K supplements.

Vitamin E can interact with a number of other supplements and medications, including:

  • cyclosporine
  • anticoagulants
  • statins
  • niacin
  • epilepsy medications

Please consult an MD, ND or pharmacist before taking a Vitamin E supplement, especially if you take medications.

The best food sources of Vitamin E are greens such as spinach and Swiss chard.  Sunflower seeds, almonds, bell peppers and asparagus are also very good sources.