Vitamin E (tocopherol) is widely distributed in foods. It is available in small quantities in meats, fruits and vegetables. By far the richest sources are vegetable oils (e.g oils of sunflower seeds). Since vitamin E is available in many foods, humans on balanced diet do not easily suffer from its deficiency. In fact, the role of vitamin E in human nutrition has not so far been established.
The usual plasma level of vitamin E in adults is between 0.8 and 1.4 mg per 100 ml. While there is no doubt that man requires tocopherol in his diet, there is no clear indication of dietary deficiency. The role of vitamin E at the molecular level is little understood.
The current estimate of vitamin E requirement is about 0.8 mg / g of essential fatty acids. However, in animals, deficiency of vitamin E is associated with habitual abortion, testicular and myocardial degeneration.
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