Vitamin E is a generic term for a-, b-, g-and d-tocopherols and a-, b-, g-and d-tocotrienols, which have saturated and unsaturated phytyl chains, respectively, and differ in the number and position of the methyl groups on the chroman ring. Studies on vitamin E usually are directed to a-tocopherol, which accounts for 90 % of vitamin E in tissues and is believed to have the greatest biological activity. Nowadays the focus on tocopherols is replaced by that on tocotrienols due to increasing evidence indicating that they have stronger activity than tocopherols. For example, a-tocotrienol, unlike a-tocopherol, shows neuroprotective effects on cells (1). a-, g-and d-tocotrienols, and to a lesser extent d-tocopherol, have potent antiproliferative effects on breast cancer cells (2). Astaxanthin, possessing ketoand hydroxygroups in its terminal rings, shows the highest antioxidant activity among carotenoids (3), and protects against reactive oxygen and nitrogen species, No. 7, 347-352 (2003) Abstract: We studied the cooperative interaction between a-tocopherol, tocotrienols and astaxanthin, incorporated in soybean phosphatidylcholine (PC) multilamellar vesicles (MLV) against 2, 2 -azobis (2-amidinopropane) dihydrochloride (AAPH), 2, 2 -azobis (2, 4-dimethylvaleronitrile) (AMVN), or 1, 3-morpholinosydnonimine hydrochloride (SIN-1) induced lipid peroxidation. Tocotrienols spared a-tocopherol consumption in hydrophilic or lipophylic radicals initiated oxidation. The combination of tocotrienols and astaxanthin had the greatest protective effect on a-tocopherol consumption in MLV, oxidized by the hydrophilic radical initiator. a-Tocopherol and tocotrienols protected astaxanthin against AAPH-, AMVN-, and SIN-1-induced oxidations. In the three oxidations a-tocotrienol was consumed first, followed by a-tocopherol and the tocotrienols in the sequence: b > g > d. Astaxanthin was consumed as fast as g-tocotrienol in AAPH oxidation, as fast as a-tocopherol in AMVN oxidation, and before dtocotrienol in SIN-1 oxidation. In conclusion, a-tocopherol, tocotrienols, and astaxanthin cooperated in protecting against MLV lipid peroxidation. a-Tocotrienol was the most effective antioxidant among them. Astaxanthin was as effective as the chain-breaking antioxidants against lipid peroxidation.