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Vitamin E works alongside other antioxidant nutrients including selenium, vitamin C, beta-carotene and others to quench free radicals, peroxides and other potentially harmful substances. Vitamin E (also known as the tocopherols) occurs naturally in foods such as nuts and seeds, whole grains, cold-pressed vegetable oils and dark-green leafy vegetables. There are 4 tocopherols occurring in foods - alpha, beta, gamma, delta or a, b, g and d. d-alpha tocopherol accounts for 80% of the activity of the vitamin; d,l -alpha tocopherol is the name given to synthetic derivatives which are composed of equal amounts of all the stereoisomers. Corn oil contains about 16mg of alpha-tocopherol per 100gm; wheat-germ oil contains 120mg alpha-tocopherol per 100gm. There is no correlation between serum levels and vitamin E stores.
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