Tocopherol
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.
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
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.
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.
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