Both forms of vitamin E are fat soluble, and are found in plant-based foods such as wheat germ, sunflower and safflower oils for tocopherols, and palm oil, cereal grains and rice bran for tocotrienols.
In one study, 62 healthy people—half aged 35 to 49, the other half over 50—took a 160 mg supplement containing 74 percent tocotrienols and 26 percent tocopherols or a placebo per day.
After six months, compared to placebo, levels of HDL, the “good” cholesterol, were much higher in the tocotrienol group. Also, in those over 50, signs of oxidative damage were lower. Blood levels of vitamin E were significantly higher in the younger group at three months and, after six months, in the over-50 group. Researchers also saw antioxidant enzyme activity increase in those who took tocotrienols.