Vitamin E stimulates the immune response. Some studies have shown lower incidence of infections when vitamin E levels are high, and vitamin E may inhibit cancer initiation through enhanced immunocompetence. Vitamin E also has a direct chemical function. It inhibits the conversion of nitrites in smoked, pickled and cured foods to nitrosamines in the stomach. Nitrosamines are strong tumor promoters.
Vitamin E has a regulatory effect on gene expression.
It has been shown to control proliferation of smooth muscle cells, which are involved in the development of atherosclerosis. Vitamin E, which is fat soluble, is present in lipids, most significantly in the lipids of cell membranes and in circulating low-density lipoproteins. When free radicals react with PUFAs, chain reactions generate free radicals in profusion. Vitamin E is more appropriately described as an antioxidant than a vitamin. Most vitamins function as cofactors for enzymatic reactions.