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vitamin E

generic descriptor for all tocopherols and tocotrienols that exhibit alpha-tocopherol activity

AI overview

Vitamin E is a group of fat-soluble compounds called tocopherols and tocotrienols that your body uses for various functions. It's considered an essential nutrient because your body needs it to function properly, though the exact details of all its roles are still being researched.

AI-generated from the Wikipedia summary — may contain errors.

In the Vinony graph

Within Vinony's link graph, vitamin E is referenced by 1,151 other articles, and connects out to Dietary Reference Intake, alpha-tocopherol and Prunus amygdalus.

It is catalogued under topics including Food antioxidants, Heterocyclic compounds with 2 rings and Oxygen heterocycles.

Its subject is documented across 73 Wikipedia language editions.

Research

50,321 papers

Vitamin E metabolism.ReviewMolecular aspects of medicine · 2007Wu JH, Croft KDDOI: 10.1016/j.mam.2006.12.007
Vitamin E.ReviewLancet (London, England) · 1995Meydani MDOI: 10.1016/s0140-6736(95)90172-8
Hereditary vitamin-E deficiency.ReviewDevelopmental medicine and child neurology · 2001Gordon NDOI: 10.1017/s001216220100024x
Vitamin E.Lancet (London, England) · 1995Roberts HJ
Vitamin E in humans: demand and delivery.ReviewAnnual review of nutrition · 1996Traber MG, Sies HDOI: 10.1146/annurev.nu.16.070196.001541
Vitamin E reconsidered.Annals of internal medicine · 1983Dworken HJDOI: 10.7326/0003-4819-98-2-253_2
Vitamin E: the enigmatic one!Journal of lipid research · 2013Blaner WSDOI: 10.1194/jlr.E042267
Vitamin E and blood.ReviewWorld review of nutrition and dietetics · 1985Chow CK

via PubMed

Wikidata facts

Image: VitE.png

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Commons category: Vitamin E

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Encyclopedic overview

Vitamin E is a group of eight compounds related in molecular structure that includes four tocopherols and four tocotrienols. The tocopherols function as fat-soluble antioxidants which may help protect cell membranes from reactive oxygen species.

Vitamin E is classified as an essential nutrient for humans. Various government organizations recommend that adults consume between 3 and 15 mg per day, while a 2016 worldwide review reported a median dietary intake of 6.2 mg per day. Sources rich in vitamin E include seeds, nuts, seed oils, peanut butter, vitamin E–fortified foods, and dietary supplements. Symptomatic vitamin E deficiency is rare, usually caused by an underlying problem with digesting dietary fat rather than from a diet low in vitamin E. Deficiency can cause neurological disorders.

Excerpted from Wikipedia’s “vitamin E” article, available under the CC BY-SA 4.0 licence.