the most active form of vitamin e is
Vitamin E Vitamin E refers to a group of compounds that include both tocopherols and tocotrienols.[1][2] Of the many different forms of vitamin E, γ-tocopherol is the most common form found in the North American diet.[3] γ-Tocopherol can be found in corn oil, soybean oil, margarine, and dressings.[3][4] α-tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E in the diet. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils.[3][5] As a fat-soluble antioxidant, it interrupts the propagation of reactive oxygen species that spread through biological membranes or through a fat when its lipid content undergoes oxidation by reacting with more-reactive lipid radicals to form more stable products.[3][6][1] U.S. and European Union recommendations are to consume, respectively, 15 mg/day or 11 mg/day (female) and 13 mg/day (male).[7][8]