Vitamin E can be stored in the muscular system, fat tissue and the liver. Fat digestion is closely connected to vitamin E intake, and excessive amounts of tocopherols are removed via the gall bladder. High‐quality plant oils, nuts, rolled oats and many more foodstuffs supply us with vitamin E. It occurs exclusively in plants. Vitamin E has been proved to have an antioxidant function and can thus combine with free radicals. This has the effect of reducing the risk of cancer, in particular the risk of skin cancer. It is thought that vitamin E has a role to play in the development and stabilisation of biological membranes, the regulation of genetic information and muscular functions associated with nerves.

Through micronisation, vitamin E can be made water‐soluble and thus penetrates more deeply into the skin with increased and targeted effects. Deficiencies are virtually unknown, as storage mechanisms are optimal. Deficiencies become an issue only when the amount of vitamin E required increases. Certain diseases may result in inadequate supply.