Vitamin E is a fat-soluble antioxidant vitamin that helps protect cells from oxidative stress. It works alongside selenium and dietary fats throughout the body’s antioxidant systems. Animal fats and certain oils naturally contribute to Vitamin E within whole-food diets.
Because fats are vulnerable to oxidation over time, antioxidant nutrients help maintain tissue integrity and cellular stability. Vitamin E also supports overall nutritional balance within diets containing higher fat levels. Proper fat handling and storage remain important because oxidation affects nutrient quality.
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