tocopherol

tocopherol

[toh-kof-uh-rawl, -rol]
noun Biochemistry.
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:
1935–40; < Greek tóko(s) child, childbirth + phér(ein) to carry, bear1 + -ol1

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World English Dictionary
tocopherol (tɒˈkɒfəˌrɒl)
 
n
biochem Also called: vitamin E 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
 
[C20: from toco-, from Greek tokos offspring (see tocology) + -pher-, from pherein to bear + -ol1]

Collins English Dictionary - Complete & Unabridged 10th Edition
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American Heritage
Medical Dictionary

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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American Heritage
Science Dictionary
tocopherol   (tō-kŏf'ə-rôl', -rōl')  Pronunciation Key 
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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