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

n.

1. 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.

1. 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.