Vitamin E is a fat-soluble vitamin that exists in eight different forms, each having its own biological activity.

Alpha-tocopherol is the most active form in humans, and displays strong antioxidant activity. Vitamin E protects LDL cholesterol from oxidative damage and reduces risk of heart disease, has natural blood-thinning properties, and may block the formation of nitrosamines, which are carcinogens formed in the stomach from nitrites consumed in the diet. It also may protect against the development of cancers by enhancing immune function.

Vitamin E is found in wheat germ, nuts, mango, broccoli, dandelion greens, spinach, and kiwi.

References

National Institutes of Health, Office of Dietary Supplements