It includes two classes of compounds, the tocopherols and the tocotrienols, that come from plants. The most biologically active form of vitamin E is alpha-tocopherol. Vitamin E was discovered in the early 1920s by H.M. Evans and K.S. Bishop when they recognized that a dietary factor from plants was necessary for reproduction in rats. Although vitamin E is widespread in foods, the majority of vitamin E in the diet comes directly or indirectly from vegetable oils in the form of margarine, salad dressings, nuts and shortenings. The vitamin E content of margarine ranges from 1.3 to 5.4 IUs per tablespoon, depending on the type of oil used in the product.
Oils commonly used for margarine are corn, sunflower, safflower, soybean and canola.
Previously, the daily recommendation was 10 milligrams for men and eight milligrams for women. Depending on the type of margarine selected, a one tablespoon serving may provide up to 25 percent of the new RDI, making margarine a recognized source of vitamin E. Oils commonly used for margarine are corn, sunflower, safflower, soybean and canola. Animal fats such as butter and milk fat have negligible amounts of vitamin E. Vitamin E - The Disease Fighter Antioxidant nutrients like vitamin E play a significant role in protecting the body against damage that can be caused by free radicals. Free radicals are substances that are formed by everyday bodily processes and can come from the environment. Vitamin E also serves as the body's primary defense against damage to cell membranes that are vital to human health.