Vitamin E refers to a group of eight fat-soluble 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, α-tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E.
