Vitamin E are a group of naturally occurring compounds found in vegetable oils, dark green leafy vegetables, egg yolks and grains. This fat-soluble vitamin is an essential nutrient that functions as an antioxidant within the human body. Because the body cannot manufacture vitamin E on its own, it must be acquired through food and supplements.
Two major studies revealed that both men and women who supplement with at least 100 IU of vitamin E per day for at least 2 years have a 37-41% drop in the risk of heart disease [New England Journal of Medicine]. Additional studies have also noted that anti-oxidant supplementation with vitamin E has protective effects on plasma lipid peroxidation in smokers [Journal of Toxicology and Environmental Health].