Vitamin E is a fat-soluble vitamin found in many foods, fats, and oils. It is also an antioxidant. Antioxidants are substances that destroy free radicals -- harmful compounds in the body that damage DNA (genetic material) and even cause cell death. Free radicals are believed to contribute to aging as well as the development of a number of health problems, including heart disease and cancer. 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.

Main Fuctions of Vitamin E:

• affects the synthesis of hemoglobin
• antioxidant protecting cellular membranes from oxidative damage by preventing lipid oxidation, especially the peroxidation of polyunsaturated fatty acids, cholesterol and other free radicals
• essential for fertility and reproduction
• involved in red blood cell formation
• limits the oxidation of low density lipoproteins (LDL)-cholesterol ("bad" cholesterol)  [which causes blockages in coronary arteries that may lead to atherosclerosis and heart attacks]
• may block the formation of nitrosamines [carcinogens formed in the stomach from nitrites consumed in the diet]
• may protect against the development of cancers by enhancing immune function 
• prevents breakdown of body tissues
• protects vitamin A and essential fatty acids from oxidation in the body cells 
• synthesis and maintenance of red blood cells and their constituents