T is for Tocopherol (Vitamin E)


Nutrition Tip Tuesday

By Megan Barnes, Dietetic Intern 

Tocopherol, also known as vitamin E, is one of four fat-soluble vitamins. This means a source of fat is needed for absorption upon consuming a food with vitamin E.

Tocopherol (vitamin E) also serves as an antioxidant which protects the cells in our body from damage caused by free radicals. Free radicals can come from unhealthy habits/areas such as cigarette smoke, alcohol, UV rays, viruses and bacteria, stress, pollution, lack of sleep, radiation, mold, and more. 

Tocopherol (vitamin E) also functions to form and widen blood vessels to prevent clotting along with promoting the immune system to function properly to fight off bacteria and viruses.  

Below are foods rich in Tocopherol (vitamin E):

  • Green vegetables (broccoli, spinach, etc.)
  • Fortified cereals and juices
  • Peanut butter
  • Nuts and seeds (peanuts, hazelnuts, almonds, sunflower seeds)
  • Protein
  • Vegetable cooking oils