Vitamin E refers to a group of eight fatsoluble compounds that include both tocopherols and tocotrienols.
 Of the many different forms of vitamin E, γ- tocopherol is the most common in the North American diet.  γ-Tocopherol can be found in corn oil, soybean oil, margarine, and dressings.  In the North American diet, αtocopherol, the most biologically active form of vitamin E, is the secondmost common form of vitamin E. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils. As a fatsoluble antioxidant, it stops the production of reactive oxygen species formed when fat undergoes oxidation.