"Vitamin E" is a fat-soluble vitamin covering a set of eight organic molecules, four tocopherols and four tocotrienols. The most biologically active form is α-tocopherol, the most abundant in the diet being γ-tocopherol. These molecules are present in large quantities in vegetable oils. They act, in parallel with vitamin C and glutathione, mainly as antioxidants against reactive derivatives of oxygen produced in particular by the oxidation of fatty acids.
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