Vitamin E is a fat-soluble vitamin found in green leafy vegetables, whole grains, nuts and seeds, wheat germ, eggs, and in oils derived from soybeans, almonds, safflower, and sunflower. It is also an antioxidant and is said to confer protection against Alzheimer’s, Parkinson’s, cardiovascular disease, arthritis, and cancer. Although observational data suggest a correlation between high intake of foods rich in vitamin E and lowered risk of cancer, randomized trials using vitamin E supplements failed to validate those findings; some studies suggest that vitamin E supplementation can actually increase all-cause mortality.