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Vitamin E and its derivatives (e.g., α-tocopheryl acetate) are commonly used in the food industry as preservatives to prevent rancidity by reducing the rate of lipid peroxidation (Dewick, 2009)

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Obviously, a growing body of preclinical evidences suggests that the induction of lipid peroxidation by inhibiting system x c - might be an effective therapeutic strategy to clear cancer cells and prevent the acquired resistance to several cancer drugs, such as lapatinib, dabrafenib and vemurafenib (Table S1) [228, 261, 262]