Vitamin E is the collective name for a set of tocopherols and the corresponding four tocotrienols, which are fat-soluble vitamins with antioxidant properties. Of these, α-tocopherol (also written as alpha-tocopherol) has been most studied as it has the highest bioavailability. Particularly high levels of vitamin E can be found in the following foods:[15] * Avocado * Nuts, such as almonds or hazelnuts * Red Palm Oil * Seeds * Spinach and other green leafy vegetables * Vegetable oils -- Canola, corn, sunflower, soybean, cottonseed, olive oil * Wheat germ * Wholegrain foods * Milk * Asparagus