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Vitamin E is fat-soluble and acts mainly as a powerful antioxidant agent, fighting free radicals that can irreversibly damage cells. Studies show that precisely because of its strong antioxidant action, vitamin E can provide benefits such as reducing the risk of heart disease, preventing prostate cancer, Alzheimer’s disease and Amyotrophic Lateral Sclerosis, as well as mitigating the effects of inflammatory processes. Food sources of vitamin E are mainly of plant origin, such as dried fruit, vegetable oils, wholegrain cereals, seeds and egg yolks. This book presents the development of an educational booklet that informs about the potential of consuming foods rich in vitamin E and their effects on relieving inflammatory symptoms and healing.