Generally, the richest sources are vegetables oils. Wheat germ oil, safflower oil, and sunflower oil contain predominantly α-tocopherol, while soy and corn oils have mainly γ-tocopherol.
Major sources of α-tocopherol in the American diet include vegetable oils, nuts, whole grains and green leafy vegetables.
Note that vegetable oils are also the richest sources of polyunsaturated fatty acids, which α-tocopherol protects.
Tocopherols exert their greatest effect in protection of animals fats (such as tallow) carotenoids, and vitamin A.
Tocopherols also functions as antioxidants in bacon, baked goods, butterfat, lard, margarine, rapeseed oil, safflower oil, and sunflower seed oil.
In United States, the average intake of α-tocopherol from food is approximately 8 mg daily for men and 6 mg daily for women, these levels are well below the RDA of 15 mg/day of RRR- α-tocopherol.
Food sources of tocopherol
