Vitamin e

Vitamin E

Vitamin E (pronounced: /ˈvaɪtəmɪn 'i:/) is a group of eight fat-soluble compounds that include four tocopherols and four tocotrienols.

Etymology

The term "Vitamin E" was first coined in 1922 by Herbert McLean Evans and Katharine Scott Bishop. The 'E' stands for 'Erithrocyte', referring to its role in protecting red blood cells.

Function

Vitamin E has many biological functions, the antioxidant function being the most important and best known. Other functions include enzymatic activities, gene expression, and neurological function(s).

Sources

Vitamin E is found in various foods including vegetable oils (corn oil, soybean oil, canola oil), nuts (almonds, hazelnuts, peanuts), seeds, whole grains, green leafy vegetables, and fortified breakfast cereals.

Deficiency

Vitamin E deficiency can cause nerve problems due to poor nerve conduction. These problems are often associated with certain diseases such as cystic fibrosis, or conditions where fat absorption is a problem.

Related Terms

• Antioxidant
• Tocopherol
• Tocotrienol
• Fat-soluble vitamins
• Vitamin E deficiency

External links

• Medical encyclopedia article on Vitamin e
• Wikipedia's article - Vitamin e

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