Vitamin E is a fat-soluable vitamin which aids in the formation of red blood cells and muscles, and protects vitamin A and essential lipids from oxidation. Although never documented as naturally occuring, vitamin E deficiency causes reproductive system failure, liver deterioration, heart damage, and the breakdown of red blood cells. Too much vitamin E can interfere with vitamin K and cause clotting efficiency to decrease.

Good sources of vitamin E:

• Vegetable Oils
• Whole-grain cereals and breads
• Green leafy vegetables

References:

• National Research Council. Recommended Dietary Allowances, 10th Edition. Washington: 1989.
• Brody, Jane. Jane Brody's Nutrition Book. Bantam Books. 1987.