ABSTRACT
Over the past two decades, general interest in the vitamin E content of the human diet dramatically increased as knowledge of the interrelationships of vitamin E to the cure and/or prevention of chronic diseases developed. As is the case for many other nutrients and food components that are gaining increased interest among consumers, reliable data on food composition and guides to intake are fragmented in the scientific literature or largely undeveloped. This is certainly the present situation for vitamin E. Although substantial data are available, they are spread throughout the scientific literature. Our goal in this chapter is to provide an organized guide to the vitamin E content of food based on reliable data obtained with gas and liquid chromatographic methods that are currently acceptable for the analysis and reporting of vitamin E levels in the food supply.
