The most active form of Vitamin E in humans is alpha-tocopherol.

Vitamin E occurs naturally in foods but is also available in manmade supplements. Natural forms have the letter “d” in front of them while synthetics are labeled “dl.”

In western civilizations, there is rarely a Vitamin E deficit in the diet. That is why anyone contemplating taking it as a supplement should consult a doctor before beginning a regimen. High doses of Vitamin E have an increased risk of bleeding with people who take blood-thinning drugs or have a Vitamin K deficiency. There is also research suggesting that Vitamin E supplements may increase the risk of death from all causes by incremental amounts.

There are numerous foods that contain the nutrient. These include fortified cereals, fruit, green, leafy vegetables, eggs, nuts, meat, nut oils, vegetable oils (including corn, safflower, cottonseed, soybean and sunflower), olive oil, wheat germ oil and whole grains. While cooking and long periods of storage may degrade some of the vitamin power, it generally will retain most of it.

Most people get sufficient amounts of Vitamin E from the wide-ranging list of foods that contain it. Some with intestinal disorders or who have been on very low-fat diets may need to take supplements. Doctors recommend that adults should have a daily intake of 15 milligrams (or 22.5 IU), an amount that pregnant women of any age should also aim to ingest. Breastfeeding women require 19 milligrams (28.5 IU). However, for all adults and pregnant and breastfeeding women, the maximum daily dosage should be limited to 1,000 milligrams (1,500 IU).