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tocopherol

[toh-kof-uh-rawl, -rol] /toʊˈkɒf əˌrɔl, -ˌrɒl/
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.
Compare vitamin E.
Origin
1935-1940
1935-40; < Greek tóko(s) child, childbirth + phér(ein) to carry, bear1 + -ol1
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Based on the Random House Dictionary, © Random House, Inc. 2014.
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British Dictionary definitions for tocopherols

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 called vitamin E
Word Origin
C20: from toco-, from Greek tokos offspring (see tocology) + -pher-, from pherein to bear + -ol1
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
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tocopherols in Medicine

tocopherol to·coph·er·ol (tō-kŏf'ə-rôl', -rōl')
n.
Any of a group of closely related, fat-soluble alcohols that behave similar to vitamin E and are present in milk, lettuce, and wheat germ oil and certain other vegetable oils.

The American Heritage® Stedman's Medical Dictionary
Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.
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tocopherols in Science
tocopherol
  (tō-kŏf'ə-rôl', -rōl')   
Any of a group of closely related, fat-soluble alcohols that are types of vitamin E, especially alpha-tocopherol.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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