Tocotrienols, along with tocopherols, are organic compounds collectively known as vitamin E. Natural tocotrienols exist as a mixture of d-alpha-, d-beta-, d-gamma- and d-delta-isoforms, each having antioxidant activities 1. Tocotrienols are present in many foods, such as cereal grains and cooking oils (i.e. palm, safflower, peanut and olive). Although tocotrienols are not as well studied compared to other forms of vitamin E, such as alpha-tocopherol, the safety of consumption of all forms of vitamin E is considered comparable.


  1. Yoshida Y, Saito Y, Jones LS, Shigeri Y. Chemical reactivities and physical effects in comparison between tocopherols and tocotrienols: physiological significance and prospects as antioxidants. J Biosci Bioeng. 2007;104:439-45.