Evans and Bishop (1922) founded the concept of “substance X,” better known today as vitamin E, almost a century ago in relation to the postfertilization placental development in rats. Later work in the 1950s and 1960s (Granados and Dam, 1950; Harris and Embree, 1963; Sondergaad and Dam, 1966), demonstrated the effect of greens or wheat germ oil concentrates containing vitamin E on rancidity of fat present in the experimental rodent diet. In the late 1960s, Klaus Schwarz (1961) rediscovered vitamin E as a cellular antioxidant system, and subsequently numerous scientists proved its effectiveness in preventing cellular lipid peroxidation and other oxidative stress outcomes.