The various forms of vitamin E, or tocopherol, are known to be antioxidants; that is, they prevent oxidation (the removal of electrons), which can damage a range of important biological compounds. Polyunsaturated fatty acids contain vitamin E to prevent this oxidation. Groups including the poor, the elderly, and some Aboriginal groups with generally a poor standard of nutrition are at risk. Diabetics could also benefit from an increased intake of vitamin E.