Vitamin E

Tocopherols are highly saturated molecules, and it is precisely these characteristics that give them their antioxidant power by donating oxygen atoms and neutralizing free radicals, thereby stabilizing them. In foods rich in vitamin E, the concentration of tocopherols is much higher than that of tocotrienols. According to accumulated scientific experiments, only alpha-tocopherol has been proven to have antioxidant properties within the group of tocopherols.

The daily recommended doses of vitamin E by scientists range from 6 milligrams in childhood to 15 milligrams in adulthood. This can be achieved through frequent and varied consumption of oils such as olive, corn, soybean, canola, safflower, or sunflower oil, or by consuming small amounts of nuts such as almonds, peanuts, hazelnuts, or walnuts, as well as consuming vegetables like raw carrots and spinach in salads.