Vitamin E: Best Food Sources – Wheat germ (oil or fresh), eggs, nuts, leafy green vegetables, soy products, vegetable oils, and berries (many people test strong for Tayberries which is a cross between a raspberry and a blackberry).
Tocopherol, or vitamin E, is a fat-soluble vitamin in eight forms that is an important antioxidant. Vitamin E is often used in skin creams and lotions because it is claimed by the manufacturers to play a role in encouraging skin healing and reducing scarring after injuries such as burns.
Natural vitamin E exists in eight different forms or isomers, four tocopherols and four tocotrienols. All isomers have a chromanol ring, with a hydroxyl group which can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for penetration into biological membranes. There is an alpha, beta, gamma and delta form of both the tocopherols and tocotrienols, determined by the number of methyl groups on the chromanol ring. Each form has its own biological activity, the measure of potency or functional use in the body.
As a food additive, tocopherol is labeled with these E numbers: E307 (α-tocopherol), E308 (γ-tocopherol), and E309 (δ-tocopherol).