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. Also called: vitamin E. 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

tocopherol

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

Example Sentences

Hiding in difficult-to-decipher ingredients like modified food starch, or maybe tocopherol?

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Cheerios products, for example, rely on vitamin E, also called mixed tocopherols, to keep them fresh.

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Vitamin E comes in various forms called tocopherols, which are commonly found in fats and oils.

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There was no association between stroke and blood levels of the other four antioxidants - alpha carotene, beta carotene, alpha tocopherol and retinol.

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Among the ingredients were partially hydrogenated palm kernel oil, corn syrup, sugar, artificial vanilla, invertase and tocopherols.

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