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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

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