Vitamin E 400

Vitamin E, d-alpha tocopherol, is the key lipid-soluble, chain breaking, potent antioxidant found in tissues and plasma. Research has shown that vitamin E supplementation demonstrates cardioprotective effects by reducing lipid perioxidation in LDL (harmful cholesterol) by as much as 40%.

The tocopherols protect vitamin A, carotene, and vitamin C in foods from oxidative destruction. Vitamin E, the main lipid phase antioxidant, acts synergistically with vitamin C, the main aqueous phase antioxidant, boosting the ability of free radical scavenging.

Vitamin E appears to protect the normal structure and function of the cell membrane, mitochondria (the powerhouse of the cell) and the lysosomes. This ability of vitamin E to protect the cell membrane lipid has become related to aging, which is also characterized by cell membrane deterioration from lipid peroxidation.

Vitamin E protects the brain as a preventive measure against Alzheimer's Disease as well as lung tissue exposed to ozone, an oxidant in smog.


  • Wheat germ
  • Vegetable oils
  • Green, leafy vegetables
  • Milk fat
  • Egg yolk
  • Nuts

History: Vitamin E was first discovered by Evans and Bishop in 1922. They found that rats reared on a basic diet failed to reproduce until they were given a substance isolated from vegetable oils, after which they produced robust offspring. It was given the name vitamin E or antisterility vitamin. In 1936, a pure fraction from the unsaponifiable fraction of wheat germ oil was isolated and chemically identified in 1938. It was named tocopherol (after the Greek word tokos, which means offspring).

Supplements Facts

Amount Per Serving % of U.S. RDA*
Vitamin E (d-alpha Tocopherol) 400

* U.S. Recommended Daily Allowance for adults 4 years and older