Vitamin E

The discovery of Vitamin E is connected to the exploration of dietary factors influencing fertility. In the 1920s, researchers Herbert Evans and Katherine Bishop conducted experiments with rats and discovered that a factor in vegetable oils was necessary for reproduction. In 1922, they isolated a substance they called "factor X," which was later recognized as Vitamin E.

In the 1930s, researchers identified a compound with antioxidant properties in wheat germ oil, which was found to be the same as Vitamin E. The vitamin was named tocopherol, from the Greek words "tokos" (offspring) and "pherein" (to bear), reflecting its role in fertility.

Vitamin E is an antioxidant that plays a role in protecting cells from oxidative damage. It is found in various foods, including nuts, seeds, vegetable oils, and green leafy vegetables.

The history of these vitamins reflects the gradual understanding of the importance of specific dietary components in preventing deficiency-related diseases and promoting overall health.