Definitions for vitamin e
This page provides all possible meanings and translations of the word vitamin e
Random House Webster's College Dictionary
a pale yellow, viscous fluid, abundant in vegetable oils, cereal grains, butter, and eggs, an important antioxidant.
Origin of vitamin E:
vitamin E, tocopherol, E(noun)
a fat-soluble vitamin that is essential for normal reproduction; an important antioxidant that neutralizes free radicals in the body
Any of several fat-soluble vitamins, found in plants, that act as antioxidants and are essential for reproduction; the tocopherols.
Vitamin E refers to a group of eight fat-soluble compounds that include both tocopherols and tocotrienols. Of the many different forms of vitamin E, γ-tocopherol is the most common in the North American diet. γ-Tocopherol can be found in corn oil, soybean oil, margarine, and dressings. In the North American diet, α-tocopherol, the most biologically active form of vitamin E, is the second-most common form of vitamin E. This variant can be found most abundantly in wheat germ oil, sunflower, and safflower oils. As a fat-soluble antioxidant, it stops the production of reactive oxygen species formed when fat undergoes oxidation.
U.S. National Library of Medicine
A generic descriptor for all TOCOPHEROLS and TOCOTRIENOLS that exhibit ALPHA-TOCOPHEROL activity. By virtue of the phenolic hydrogen on the 2H-1-benzopyran-6-ol nucleus, these compounds exhibit varying degree of antioxidant activity, depending on the site and number of methyl groups and the type of ISOPRENOIDS.
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