[al-fuh-toh-kof-uh-rawl, -rol] 
| vitamin E. |
| 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. |
| al·pha-to·coph·e·rol (āl'fə-tō-kŏf'ə-rôl', -rōl') n. An alcohol, C29H50O2, obtained from wheat germ oil or produced synthetically, and exhibiting the most potent vitamin E activity of the tocopherols. |
alpha-tocopherol n.
A substance that is obtained from wheat germ oil or by synthesis, biologically exhibits the most vitamin E activity of the tocopherols, and is an antioxidant.
vitamin E n.
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.
| alpha-tocopherol (āl'fə-tō-kŏf'ə-rôl', -rōl') Pronunciation Key
A water-insoluble alcohol that occurs in plant oils (especially wheat germ oil), egg yolks, and liver, and is also produced synthetically. Alpha-tocopherol is the principal form of vitamin E in the body. Chemical formula: C29H50O2. See more at vitamin E. |
| vitamin E
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. |
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