Vitamin E consists of eight related vitamins that are all fat soluble and have antioxidant properties. The alpha-, beta-, gamma- and delta-tocopherols with the corresponding tocotrienols all belong to the Vitamin E group, whereby the alpha-tocopherol has been found to be the most bioavailable form. Vitamin E is commonly found in food sources like eggs, milk, nuts, seeds, vegetable oil like olive oil, wholegrain foods, wheat germ, red palm oil, but also in asparagus and avocado fruits. While Vitamin E is a powerful antioxidant, several other properties have been noted as well, such as prevention of damage to neurons, cholesterol reduction and cancer prevention. Vitamin E has been also identified as a vital signaling molecule, whereby the primary necessity of Vitamin E to human survival is still not clear.