Abstract：Tocochromanols (Vitamin E) are important natural fat-soluble antioxidants and dietary nutrients in seed oils, protecting the polyunsaturated fatty acids from lipid peroxidation. In the past decade, along with tremendous progresses in the understandings of the mechanisms of vitamin E biosynthesis, the manipulations of Vitamin E qualities in oilseeds were remarkable. In this review, the components and biosynthetic pathway of Vitamin E were briefly described. The relationships between vitamin E and fatty acid components in oilseeds and the molecular breeding progresses in the modification of oilseeds with desired vitamin E qualitative traits were summarized. Finally, attempts targeting on the integrated qualitative traits breeding with desired fatty acid composition and vitamin E components were proposed.
