Vitamin E is an essential nutrient—one that the body cannot manufacture and thus must obtain from outside sources. The body does not retain vitamin E as well as other fat-soluble vitamins and it is difficult to ingest enough vitamin E from food alone. Animal sources of vitamin E are poor, and only small amounts occur in butter, egg yolk, milk fat, and liver. Larger, but still moderate, amounts are found in whole-grain products, seeds, nuts, and vegetable oils. In addition, many processing methods (such as heating and chemical refining) reduce the amount of vitamin E in some foods. Because people consume more processed food than they did 50 years ago, they get less natural vitamin E. Many health professionals believe that vitamin E supplementation is the answer, and vitamin E in supplement form has been shown to have few or no side effects. (Hathcock JN et al. Am J Clin Nutr. 2005; 81(4): 776-45)
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Offers an unparalleled range of antioxidant nutrients for protection against oxidative stress
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