tocopherol

[ toh-kof-uh-rawl, -rol ]

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.

tocopherol

/ tɒˈkɒfəˌrɒl /

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 calledvitamin E

tocopherol

/ tō-kŏf′ə-rôl′,-rōl′ /

1. Any of a group of closely related, fat-soluble alcohols that are types of vitamin E, especially alpha-tocopherol.

Word History and Origins

Origin of tocopherol¹

1935–40; < Greek tóko ( s ) child, childbirth + phér ( ein ) to carry, bear ¹ + -ol ¹

Word History and Origins

Origin of tocopherol¹

C20: from toco-, from Greek tokos offspring (see tocology ) + -pher-, from pherein to bear + -ol ¹

Example Sentences

Hiding in difficult-to-decipher ingredients like modified food starch, or maybe tocopherol?

From The Verge

Cheerios products, for example, rely on vitamin E, also called mixed tocopherols, to keep them fresh.

From Scientific American

Vitamin E comes in various forms called tocopherols, which are commonly found in fats and oils.

From New York Times

There was no association between stroke and blood levels of the other four antioxidants - alpha carotene, beta carotene, alpha tocopherol and retinol.

From New York Times

Among the ingredients were partially hydrogenated palm kernel oil, corn syrup, sugar, artificial vanilla, invertase and tocopherols.

From New York Times