Computer generated model of the chemical structure of Vitamin E. Vitamin E is an antioxidant that protects cells from attack by the reactive form of oxygen and free radicals. It is also involved in red blood cell formation. Vitamin E is widely distributed in vegetable lipids and in the body fat of animals. Good sources of Vitamin E are vegetable oils,nuts,egg yolk,Parmesan,Cheddar,chickpeas,soy beans,wheat germ,oatmeal,avocados,olives,carrots,parsnips,red peppers,green leafy vegetables,sweet potatoes,tomatoes,and sweet corn |