α-Tocopherol, the primary form of Vitamin E, is a lipophilic antioxidant essential for protecting polyunsaturated fatty acids in cell membranes from oxidative damage by free radicals. It functions as a chain-breaking antioxidant in lipid peroxidation processes and supports immune function, gene expression, and neurological health. Naturally occurring in vegetable oils, nuts, seeds, and green leafy vegetables, it is widely used as a dietary supplement and food preservative. Chemically, it features a chromanol ring with a saturated phytyl side chain, distinguishing it from tocotrienols. Deficiency can lead to neurological disorders and hemolytic anemia in severe cases.