Introduction
The E vitamin describes a family of eight antioxidants in which there are four tocopherols, alpha-, beta-, gamma- and delta-, and the remaining four are tocotrienols (also alpha-, beta-, gamma- and delta-). Alpha-tocopherol is the only form of vitamin E that is actively maintained in the human body and is therefore, the form of vitamin E found in the largest quantities in the blood and tissue. E Vitamin supplements are a possible way to reduce the risk of heart disease, cancer, and other disorders.
Functions of E vitamins
The functions of e vitamins are classified on the basis of its antioxidants:
Alpha-tocopherol
The main function of alpha-tocopherol in humans is that of an antioxidant. Fats, which are an integral part of all cell membranes, are vulnerable to destruction through oxidation by free radicals. The fat-soluble vitamin, alpha-tocopherol, is uniquely suited to intercepting free radicals and preventing a chain reaction of lipid destruction. When a molecule of alpha-tocopherol helps in neutralizing a free radical, it is altered in such a way that its antioxidant capacity is lost.
Gamma-tocopherol
The gamma-tocopherol plays a vital role in the protection of the body from damage by free radicals but these effects have not been convincingly demonstrated in humans. Gamma-tocopherol levels were associated with a significantly reduced risk of developing prostate cancer, while significant protective associations for increased levels of plasma alpha-tocopherol and toenail selenium were found only when gamma-tocopherol levels were also high
Deficiency of E vitamins
Vitamin E deficiency has been observed in individuals with severe malnutrition, genetic defects affecting the alpha-tocopherol transfer protein, and fat malabsorption syndromes. Severe vitamin E deficiency results mainly in neurological symptoms, including impaired balance and coordination (ataxia), injury to the sensory nerves (peripheral neuropathy), muscle weakness (myopathy), and damage to the retina of the eye (pigmented retinopathy).
Sources of E vitamins
The sources of foods rich in vitamin E are basically nuts, seeds, vegetable oils, whole grains, and leafy greens. The first three among the above are high in "good" fats, but also calories. There is promising research showing that the E vitamins in foods are healthful. And these foods contain other important nutrients as well.

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