A recent study from the Yale University in the USA discovered that people who take vitamin E (800 IU) after a rich fat food do not in general experience constricted arteries and slow blood flow. Rich food is one of the reasons for developing high blood pressure. Other researches are underway to settle on whether vitamin E might help to prevent or 'go-slow' in the development of heart diseases and cancer. According to some scientists Vitamin E prevents the oxidation of artery clogging 'bad cholesterol', more commonly known as LDL (low-density lipoprotein). It also helps to prevent platelet aggregation. Some studies already showed a link between vitamin E and cancer. They found people with the low vitamin E blood levels tend to have a higher risk of some sorts of cancers.

Vitamin E is a light yellow oil which comes in a variety of forms. It is a fat-soluble vitamin like vitamins A, D and K. Along with vitamin C, it has been recommended as a treatment for some possible medical conditions. On the other hand some researchers do not agree with these suggestions. Facts probably lie in the middle between them. It is widely acceptable that Vitamin E is the most powerful biological antioxidant. Anti-oxidants usually protect cells from the damaging effects of oxygen radicals. Most scientists believe that oxygen radicals have some roles in heart diseases and illnesses like cancer. Vitamin A, C, E, beta carotene, selenium containing amino acids and some enzymes are known as anti-oxidants.

Different foodstuffs have different nutrients and values. One type of food cannot provide all the nutrients we require for our proper health. Vegetable oils, nuts, and green leafy vegetables like lettuce are the main dietary sources of vitamin E. There is some Vitamin E also in egg and dairy products. Although vitamin E deficiency is not common in humans -- it would be helpful to have this excellent vitamin included with other essential vitamins for optimal health.