Vitamin E, a fat-soluble vitamin with antioxidant properties, is comprised of four tocopherols and four tocotrienols. Natural tocopherols exist as a mixture of d-alpha-, d-beta-, d-gamma- and d-delta-isoforms; alpha-tocopherol is the most active form in humans. Tocopherols are present in many foods, and are particularly rich in vegetable oils, nuts and grains. They are considered generally recognized as safe (GRAS) by the U.S. Food and Drug Administration (FDA) for use in foods (21CFR182.3890). All forms of vitamin E, including all of the tocopherol and tocotrienol homologues, are absorbed through the intestine in a similar manner. The FDA has established a Reference Daily Intake (RDI) of 30 international units (IUs) vitamin E for adults and children 4 or more years of age (21CFR101.9). RDIs are a set of dietary references for essential vitamins and minerals that are considered amounts sufficient to meet the daily requirements of healthy individuals. They serve as the basis for calculating the percent daily value (%DV) amounts found on dietary supplement and food labels1.