Vitamin E was discovered in the mid-20th century. In the 1920s, a substance was identified in vegetable oils that prevented reproductive problems in rats. This substance was later named vitamin E and was recognized as an essential nutrient for human health.
Vitamin E is well understood for its role as an antioxidant, helping to protect cells from damage by free radicals. It is widely used in the prevention and treatment of vitamin E deficiency and is considered an important component of a balanced diet. The discovery of vitamin E and its importance in human nutrition was a significant milestone in the field of nutrition science.