Vitamin E is not just a single substance, but a whole family of fat-soluble nutrients. However, the term vitamin E is generally used for α-tocopherol, the best-researched form of vitamin E. The body obtains vitamin E through dietary intake. The richest sources of vitamin E are vegetable oils.
Vitamin E was first discovered as a ‘fertility vitamin’ by US researchers Herbert M. Evans and Katherine S. Bishop in 1922. In the following years, the vitamin was isolated from wheat germ oil, corn and oats. Since vitamins A, B, C and D were already discovered, tocopherol was given the name vitamin E.
Vitamin E is also called essential anti-aging vitamin. It has a strong antioxidant effect, which means that it can neutralize free radicals and protect the cells. In addition, it improves the epithelialization of the skin and improves its ability to retain moisture.