Vitamin E: Is a fat-soluble vitamin found in many foods, fats, and oils. It is also an antioxidant that protects body tissue from damage caused by unstable substances called free radicals. Free radicals can harm cells, tissues, and organs. The build up of free radicals over time is largely responsible for the aging process and can lead to various health conditions such as heart disease, cancer, and inflammatory conditions (for example, arthritis).

Antioxidants provide some protection against these conditions and also help reduce the damage caused by toxic chemicals and pollutants. Vitamin E is also important in the formation of red blood cells and it helps the body to use Vitamin K. The richest source of vitamin E is wheat germ.

Other foods that contain a significant amount of Vitamin E include:

• Liver
• Eggs
• Nuts (almonds, hazelnuts, and walnuts)
• Sunflower seeds
• Corn-oil margarine
• Mayonnaise
• Cold-pressed vegetable oils, including olive, corn, safflower, soybean, cottonseed, and canola
• Dark green leafy vegetables like spinach and kale
• Greens (beet, collard, mustard, turnip)
• sweet potatoes
• Avocado
• Asparagus
• Yams