vitamin e, Aquasol E

  • Pharmacy Author:
    Omudhome Ogbru, PharmD

    Dr. Ogbru received his Doctorate in Pharmacy from the University of the Pacific School of Pharmacy in 1995. He completed a Pharmacy Practice Residency at the University of Arizona/University Medical Center in 1996. He was a Professor of Pharmacy Practice and a Regional Clerkship Coordinator for the University of the Pacific School of Pharmacy from 1996-99.

  • Medical Editor: Jay W. Marks, MD
    Jay W. Marks, MD

    Jay W. Marks, MD

    Jay W. Marks, MD, is a board-certified internist and gastroenterologist. He graduated from Yale University School of Medicine and trained in internal medicine and gastroenterology at UCLA/Cedars-Sinai Medical Center in Los Angeles.

GENERIC NAME: Vitamin E, alpha-tocopherol, tocopherol

BRAND NAME: Aquasol, many others



USES: Vitamin E products are used for treating vitamin E deficiency.

SIDE EFFECTS: The common side effects of vitamin E are:

Possible serious side effects of vitamin E include:

  • Kidney problems
  • Bleeding
  • Stroke from bleeding in the brain
  • Enterocolitis in infants
  • Vitamin E may suppress antioxidants

Some studies suggest an increase in the risk of death from taking 400 IU/day or more of vitamin E.

DOSING: The recommended dose for treating vitamin E deficiency is 60-75 IU/day.

DRUG INTERACTIONS: High doses of vitamin E and anticoagulant or antiplatelet agents might increase the risk of bleeding because vitamin E blocks the ability of platelets to form clots and also blocks the effect of vitamin K-dependent clotting factors.

PREGNANCY AND BREASTFEEDING SAFETY: Intake of vitamin E within recommended daily allowance levels is safe to use during pregnancy.

Vitamin E is secreted in breast milk and is considered safe to use during breastfeeding.

PREPARATIONS: Capsule: 200, 400, 600, and 1000 units; Solution: 15 units/0.3 ml; Liquid: 400 units/15 ml

STORAGE: Vitamin E should be stored at room temperature, 20 C to 25 C (68 F to 77 F).

DRUG CLASS AND MECHANISM: Vitamin E is a fat-soluble vitamin with antioxidant properties. Vegetable oils, eggs, fruit, green leafy vegetables, meat, fortified cereals, nuts, poultry, and whole grains are natural sources of vitamin E. Vitamin E scavenges free radicals that can damage cells and cause cancer, heart disease, and other conditions. Most people obtain enough vitamin E from their diet. However, people with liver disease, cystic fibrosis, and Crohn's disease may require vitamin E supplements.

Reference: US National Library of Medicine Medline Plus; Medscape; Natural Medicines

Medically Reviewed by a Doctor on 1/20/2016

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