tocopherol

[ toh-kof-uh-rawl, -rol ]

noun

, Biochemistry.

1. one of several alcohols that constitute the dietary factor known as vitamin E, occurring in wheat-germ oil, lettuce or spinach leaves, egg yolk, etc.

tocopherol

/ tɒˈkɒfəˌrɒl /

noun

1. biochem any of a group of fat-soluble alcohols that occur in wheat-germ oil, watercress, lettuce, egg yolk, etc. They are thought to be necessary for healthy human reproduction Also calledvitamin E

tocopherol

/ tō-kŏf′ə-rôl′,-rōl′ /

1. Any of a group of closely related, fat-soluble alcohols that are types of vitamin E, especially alpha-tocopherol.

Word History and Origins

Origin of tocopherol¹

1935–40; < Greek tóko ( s ) child, childbirth + phér ( ein ) to carry, bear ¹ + -ol ¹

Word History and Origins

Origin of tocopherol¹

C20: from toco-, from Greek tokos offspring (see tocology ) + -pher-, from pherein to bear + -ol ¹