Vitamin E has many important functions in the body. It acts as an anti-oxidant preventing free radicals from damaging healthy cells, as well as assisting immune function and cell signaling. The recommended dietary intake for vitamin E is at least 10mg per day. The best sources of vitamin E include vegetable oils and margarine as well as whole grains, seeds, nuts, wheat germ and green leafy vegetables although processing these types of foods can detract from the nutrient quality and composition. So as always pick foods with as little human interference as possible! A deficiancy in vitamin E is usually only a result of fat absorption disorders but adequate intake is important to help regulate free radical activity.