E (Vitamin E is a fat-soluble vitamin, including four tocopherols and four tocotrienols, and it is an antioxidant. Vitamin e was discovered as early as the 1920s. Evans and his colleagues found that spoiled lard can lead to infertility in mice.
1922, foreign experts found that a fat-soluble dietary factor is essential for the normal reproduction of rats. This factor is named vitamin E in 1924. Crystal 1936 was synthesized by a Swiss chemist.
Food source:
Foods rich in vitamin E include: squeezed vegetable oil (see below for specific types), fruits and vegetables, nuts, lean meat, milk, eggs, citrus peel and so on. Fruits and vegetables include kiwi fruit, spinach, cabbage, cabbage, kale, lettuce, sweet potato and yam. Nuts include almonds, hazelnuts and walnuts. ?
The pressed vegetable oil includes sunflower seed, sesame seed, corn, olive, peanut and camellia. In addition, safflower, soybean, cottonseed, wheat germ and cod liver oil all contain a certain amount of vitamin E, among which wheat germ is the most abundant. At first, most natural vitamin E was extracted from malt oil, usually from vegetable oil and soybean oil.
The above content is for reference only: Baidu Encyclopedia-Vitamin E