refers to a group of compounds
that include both tocopherol
s and tocotrienol
s. Of the many different forms of vitamin E, γ-tocopherol
is the most common form found 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. As a fat-soluble antioxidant
, it interrupts the propagation of reactive oxygen species
that spread through biological membranes or through a fat when its lipid content undergoes oxidation by reacting with more-reactive lipid radicals to form more stable products. U.S. and European Union recommendations are to consume, respectively, 15 mg/day or 11 mg/day (female) and 13 mg/day (male).