tocopherol
to·coph·er·ol / təˈkäfəˌrôl; -ˌräl/ • n. Biochem. any of several closely related compounds, found in wheat germ oil, egg yolk, and leafy vegetables, that collectively constitute vitamin E. They are fat-soluble alcohols with antioxidant properties, important in the stabilization of cell membranes.
tocopherol
tocopherol
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