Vitamin E in foods comes in many forms and types; there are 8 known types.

The two main categories of vitamin E are tocopherols and tocotrienols.  They both function to reduce damage from toxins in the body, including free radicals.

The tocotrienols are better at getting into the cell than tocopherols, and therefore may have stronger effects at reducing cancer risk than the tocopherol types of vitamin E.[1]  They also may help protect neurons from toxins, such as glutamate.[2][3]

Animal studies show that tocotrienols may help protect from stroke-induced injuries, diabetes, osteoporosis and cardiovascular disease.[4][5][6]

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