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Any of several closely related compounds, found in wheatgerm oil, egg yolk, and leafy vegetables, which collectively constitute vitamin E. They are fat-soluble alcohols with antioxidant properties, important in the stabilization of cell membranes.
- ‘Many E-numbers are found naturally in foods and may include essential vitamins, such as ascorbic acid and tocopherols.’
- ‘The high reactivity of the singlet states of lycopene may be relevant to the synergetic antioxidative effect of tocopherols in the presence of lycopene.’
- ‘Certain vitamins like tocopherol and ascorbic acid are also suggested to have a strong free radical scavenging properties.’
- ‘Such parameters have been measured successfully for a range of more natural lipidic inclusions such as various phospholipid species, cholesterol and alpha tocopherol.’
- ‘Vitamin E is a mixture of several related compounds known as tocopherols.’
1930s: from Greek tokos offspring + pherein to bear + -ol.
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