Vitamin-e
noun
1.
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.
noun
1.
another name for tocopherol
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.
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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noun 1. riboflavin. noun 1. a former name (esp US and Canadian) for riboflavin vitamin G n. Riboflavin.
- Vitamin-h
noun 1. biotin. noun 1. another name (esp US and Canadian) for biotin vitamin H n. Biotin.
- Vitamin-k
noun 1. a yellowish, oily, viscous liquid, C 31 H 46 O 2 , occurring in leafy vegetables, rice, bran, hog liver, etc., or obtained especially from alfalfa or putrefied sardine meat, or synthesized, that promotes blood clotting by increasing the prothrombin content of the blood. noun 1. a light-yellow, crystalline solid, C 41 H […]
- Vitamin-k3
noun 1. menadione. noun, Pharmacology. 1. a synthetic yellow crystalline powder, C 1 1 H 8 O 2 , insoluble in water, used as a vitamin K supplement. noun 1. a former name for menadione noun 1. a yellow crystalline compound used in fungicides and as an additive to animal feeds. Formula: C11H8O2 Also vitamin […]
- Vitamin-m
noun 1. folic acid.