Vitamin E is a fat-soluble vitamin that prevents the oxidation of unsaturated fatty acids. Its biochemical mechanism is not precisely defined, but it is an essential component of the human diet. Most of its effects are related to its antioxidant properties, protecting cellular components from oxidation and preventing red blood cell hemolysis. Vitamin E deficiency can result from inadequate absorption, commonly seen in children with cystic fibrosis or those lacking bile ducts, leading to neurological and myopathic disorders.

This vitamin is a crucial antioxidant in the lipid phase, preventing free radical formation during fat oxidation and cellular damage. It also plays a role in immune system enhancement, gene expression, and other metabolic processes. Vitamin E is effective in vasodilation and preventing platelet aggregation. Studies suggest it may help prevent age-related eye issues, coronary heart problems, and cognitive decline. A daily intake of 800 IU of Vitamin E is a treatment line for fatty liver disease.

Free radicals produced by sun exposure can disrupt collagen production, leading to skin aging. Vitamin E's antioxidant properties help protect the skin from harmful sun rays and prevent certain skin conditions. Meeting the daily requirement of this vitamin is crucial, with a recommended intake of 15 mg for adults, obtainable from food or supplements. Most supplements contain Vitamin E in the form of alpha-tocopherol, although other forms are available. The maximum allowable intake for adults is 1000 mg per day, with excessive consumption posing toxicity risks and increased bleeding.

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