ABSTRACT
Vitamin E was discovered in 1922 by Evans and Bishop[2] and was described as a dietary factor required for reproduction in rodents. Since then, great advances have been made in our understanding of the antioxidant and nonantioxidant roles of vitamin E in human nutrition. Nonetheless, no specific biochemical function, other than that of an antioxidant, has been proven as the mechanism as to why humans require it. Indeed, the nonspecific nature of the vitamin’s antioxidant role has led advocates to suggest that amounts far in excess of dietary requirements might be beneficial to promote health, delay aging, and decrease the risk of chronic diseases. This entry will address facts about vitamin E, the gaps in our knowledge, and our expectations for the future.
