Supplementation in the diet with vitamin E reduces markers of OS (e.g., malondialdehyde and thiobarbituric acid), increases glutathione peroxidase and SOD, changes/improves the total anti‐oxidant capacity and glycemic control, and delays the onset as well as the progression of T2D in patients [153,154]. This evidence concerns the gene SOD1 and type 2 diabetes mellitus.