[ret-n-awl, -ol] 
| 1. | vitamin A. |
| 2. | Chemistry. a yellowish oil, C3 2H1 6, obtained by the distillation of resin, used as a solvent and as an antiseptic. |
| a yellow, fat-soluble, solid terpene alcohol, C20H30O, obtained from carotene and occurring in green and yellow vegetables, egg yolk, etc.: essential to growth, the protection of epithelial tissue, and the prevention of night blindness. |
| ret·i·nol (rět'n-ôl', -ōl', -ŏl') n. See vitamin A. |
| vitamin A n. A fat-soluble vitamin or a mixture of vitamins, especially vitamin A1 or a mixture of vitamins A1 and A2, occurring principally in fish-liver oils, milk, and some yellow and dark green vegetables, and functioning in normal cell growth and development. Its deficiency causes hardening and roughening of the skin, night blindness, and degeneration of mucous membranes. Also called retinol. |
retinol ret·i·nol (rět'n-ôl', -ōl')
n.
See vitamin A.
vitamin A n.
A fat-soluble vitamin or a mixture of vitamins, especially vitamin A1 or a mixture of vitamins A1 and A2, occurring principally in fish-liver oils, milk, and some yellow and dark green vegetables, and functioning in normal cell growth and development with deficiencies causing hardening and roughening of the skin, night blindness, and degeneration of mucous membranes. Also called retinol.
nˌɔl
n