a pale-yellow viscous fluid, abundant in vegetable oils, whole-grain cereals, butter, and eggs, and important as an antioxidant in the deactivation of free radicals and in maintenance of the body's cell membranes: deficiency is rare.
Origin of vitamin E
First recorded in 1920–25
Also called alpha-tocopherol.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2019
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition © William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
A fat-soluble vitamin found chiefly in plant leaves, wheat germ oil, and milk and used to treat sterility and various abnormalities of the muscles, red blood cells, liver, and brain.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
A fat-soluble vitamin important for normal cell growth and function. It is found in vegetable oils, wheat germ, green leafy vegetables, and egg yolks. Vitamin E has at least eight different forms, the most prevalent of which is alpha-tocopherol.
The American Heritage® Science Dictionary Copyright © 2011. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.