Vitamin E refers to a group of eight fat-soluble compounds that
include both tocopherols and tocotrienols. There are many
different forms of vitamin E, of which .-tocopherol is the most
common in the North American diet. -Tocopherol can be found in
corn oil, soybean oil, margarine and dressings. In the North
American diet, -Tocopherol, the most biologically active form of
vitamin E, is the second most common form of vitamin E. This
variant of vitamin E can be found most abundantly in wheat germ
oil, sunflower, and safflower oils. It is a fat-soluble
antioxidant that stops the production of reactive oxygen species
formed when fat undergoes oxidation. Vitamin E has many
biological functions; the antioxidant function being the most
important and/or best known. Other functions include enzymatic
activities, gene expression and neurological function(s). It's
also been suggested that the most important function of vitamin
E is in cell signaling (and, that it may not have a significant
role in antioxidant metabolism)