Vitamin E
Vitamin E is a physiological antioxidant. Vitamin E intake is directly related to the consumption of polyunsaturated fats. These fats are involved in the formation of cell membranes and proteins that transport fat to the blood. They are very sensitive to the effects of oxygen, and vitamin E is a reliable protection for them. Keeping in mind the fact that fat must enter our body with food every day, it's important to make sure that your diet includes a sufficient amount of vitamin E.
WHAT IS Vitamin E FOR? 
The main function of Vitamin E is related to its antioxidant properties: it protects cell membranes, proteins, fats, and DNA while trapping free radicals and preventing them from spreading in the body. In other words, it prevents the process of oxidation of bad LDL cholesterol, which consequently accumulates in smaller amounts in the arteries all around the body.
Since Vitamin E also has anti-inflammatory, antiplatelet and vasodilating properties, it is also considered a cardioprotector.
FACTS AND MYTHS ABOUT VITAMIN E
Who said that fat can't be useful? In addition to vital polyunsaturated fatty acids, vegetable oils (non-hydrogenated) are sources of this vitamin and an antioxidant that protects the cells in the body. To use all the advantages of the beneficial properties of vegetable oils, you don't have to add them to dishes in large quantities: a couple of spoons of oil added to dishes made of raw or cooked vegetables will enrich them with vitamin E. Together with Vitamin C and beta-carotene, which can be found in vegetables, they form a real cocktail of antioxidants!