Vitamin E is a fat-soluble Vitamin that exists in eight different forms. a-Tocopherol is the most active form of Vitamin E in humans and is a powerful biological antioxidant. Vegetable oils, nuts, and green leafy vegetables are the main dietary sources of Vitamin E.
Preliminary research has suggested that Vitamin E might help prevent or delay coronary heart disease. For example, a study of ~90,000 nurses suggested that the incidence of heart disease was 30 - 40% lower among nurses with the highest intake of Vitamin E (N Engl J Med 1993; 328:1444). A 1994 review of 5,133 Finnish men and women also suggested that increased intake of Vitamin E was associated with decreased mortality from heart disease (Am J Epidemiol 1994; 139:1180).
Even though these observations are promising, randomized clinical trials raise questions about the role of Vitamin E supplements in heart disease. The HOPE Study followed almost 10,000 patients for 4.5 years. Subjects who received Vitamin E daily did not experience significantly fewer cardiovascular events or hospitalizations for heart failure or chest pain when compared to those who received a sugar pill. (N Engl J Med 2000; 342:154.) High levels of Vitamin E may cause increased bleeding and bruising in patients taking warfarin, heparin, and possibly aspirin.