Skip to Content


Pronunciation: to-kof'er-ol

Definition: One of several forms of vitamin E. A light yellow, viscous, odorless, oily liquid that deteriorates on exposure to light, is obtained from wheat germ oil or by synthesis, biologically exhibits the most vitamin E activity of the a-tocopherols, and is an antioxidant retarding rancidity by interfering with the autoxidation of fats.

Synonym(s): vitamin E1

Further information

Always consult your healthcare provider to ensure the information displayed on this page applies to your personal circumstances.

© Copyright 2018 Wolters Kluwer. All Rights Reserved. Review date: Sep 19, 2016.