tocopherol

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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.

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tocopherol Vitamin E (see VITAMIN); one of a group of fat-soluble terpene compounds that function as anti-oxidants in cells. They are required for the normal growth and fertility of animals.

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tocopherol Vitamin E; one of a group of fat-soluble terpene compounds that function as anti-oxidants in cells.

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tocopherol (tok-off-er-ol) n. see vitamin E.

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tocopherol See vitamin E.

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