tocopherol









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 reproductionAlso called: vitamin E

n.

  1. Any of a group of closely related, fat-soluble alcohols that behave similarly to vitamin E and are present in milk, lettuce, and wheat germ oil and certain other vegetable oils.

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