Vitamin E is a vitamin that dissolves in fat. It is found in many foods including vegetable oils, cereals, meat, poultry, eggs, and fruits.

Vitamin E is an important vitamin required for the proper function of many organs in the body. It is also an antioxidant. Vitamin E that occurs naturally in foods (RRR-alpha-tocopherol) is different from man-made vitamin E that is in supplements (all-rac-alpha-tocopherol).

Vitamin E is used for treating vitamin E deficiency, which is rare, but can occur in people with certain genetic disorders and in very low-weight premature infants.