|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 |
tocopherol to·coph·er·ol (tō-kŏf'ə-rôl', -rōl')
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.
|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.