The chemical name of Vitamin-E is tocopherol. This vitamin occurs as yellow viscous oil which is insoluble in water but soluble in fat. It is stable for acids and heat in the absence of oxygen, but is readily destroyed by ultra-violet light, alkalis and Oxygen. It is a naturally occurring antioxidant.


1. Vitamin-E protects Vitamin A and Vitamin-C from oxidation, both in the digestive tract and in the body cells. Thus it helps the body to make better use of Vitamin-‘ A and ascorbic acid.

2. It also activates certain enzyme reactions.



It occurs mostly in plant materials, the richest source being green leafy vegetables, whole grain cereals and vegetable oils like wheat germ oil and cotton seed oil. Among the animal products liver, heart, kidney, milk and eggs have some amount of this Vitamin.

Daily Allowance

Vitamin-E requirement is between 10 and 30 mg. daily for adults.



Vitamin-E deficiency is extremely rare, as it is widely distributed in food. However, it is been observed that Vitamin-E deficiency results in increased haemolysis (breakdown) of the R.B.C. leading to anemia. Premature infants also show a low level of tocopherol. In some species of animals, Vitamin-E deficiency is known to cause reproductive failure.