tocopherol

to·coph·er·ol

T0245600 (tō-kŏf′ə-rôl′, -rōl′)n. Any of a group of closely related fat-soluble alcohols that are forms of vitamin E and that differ from the tocotrienols in having saturated side chains.

[Greek tokos, offspring, childbirth; see tek- in Indo-European roots + Greek pherein, to bear, carry; see bher- in Indo-European roots + -ol (tocopherols being so called because they were discovered after it was observed that rats did not reproduce when fed a diet lacking these compounds).]

tocopherol

(tɒˈkɒfəˌrɒl) n (Biochemistry) biochem any of a group of fat-soluble alcohols that occur in wheat-germ oil, watercress, lettuce, egg yolk, etc. They are thought to be necessary for healthy human reproduction. Also called: vitamin E [C20: from toco-, from Greek tokos offspring (see tocology) + -pher-, from pherein to bear + -ol¹]

to•coph•er•ol

(toʊˈkɒf əˌrɔl, -ˌrɒl)

n. any of several oils that constitute vitamin E. [1936; < Greek tóko(s) child, childbirth + phér(ein) to carry, bear¹ + -ol¹]

Thesaurus

Noun

tocopherol - a fat-soluble vitamin that is essential for normal reproduction; an important antioxidant that neutralizes free radicals in the bodyE, vitamin Ealpha-tocopheral - a potent form of vitamin E obtained from germ oils or by synthesisantioxidant - substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxidesfat-soluble vitamin - any vitamin that is soluble in fats

Translations

tocopherol

enUK

tocopherol:

see vitaminvitamin,
group of organic substances that are required in the diet of humans and animals for normal growth, maintenance of life, and normal reproduction. Vitamins act as catalysts; very often either the vitamins themselves are coenzymes, or they form integral parts of coenzymes.
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Tocopherol

any vitamin of the E group. Tocopherols are similar in chemical structure and are contained in large quantities in vegetable oils. Eight tocopherols that have vitamin activity are known; they are designated by the Greek letters et, β, 7, and so on. Although only a tocopherol, which is the most active, was formerly considered to be vitamin E, the term subsequently came to include the entire group of natural and synthetic tocopherols, which have the activity of α-tocopherol to varying degrees (α-tocopherol was discovered in the 1920’s and was extracted in pure form in 1936; P. Karrer synthesized it chemically in 1938).

Chemically, tocopherols are derivatives of chromane (a two-ring aromatic system) combined with an isoprenoid side chain. Tocopherols are transparent, oily liquids that are soluble only in organic solvents; they remain stable upon heating. They are widespread in nature but are synthesized only by plants. Animals and man obtain them from food. The highest tocopherol content is found in the germs of cereals and in the oils extracted from them. With a normal diet, E avitaminosis and hypovitaminosis occur rarely. Insufficient intake of vitamin E in experimental animals leads to sterility, muscular dystrophy, disorders of the central nervous system, increased hemolysis, and hypothyroidism. Tocopherol deficiency causes increased permeability or complete disintegration of biological membranes, including the membranes of the mitochondria and lysosomes. It is assumed that one of the functions of tocopherols in cells is to prevent the formation of peroxides from unsaturated fatty acids—that is, to play the role of natural antioxidants. In many cases, pathological symptoms that result from a tocopherol-deficient diet may be eliminated or prevented by certain antioxidants. The biochemical functions of tocopherols are also associated with tissue respiration processes.

Tocopherols are used in medicine to treat certain nervous, skin, gynecological, and cardiovascular disorders. Supplements added to animal feeds sharply reduce miscarriages in cows and eliminate motor disorders and paralyses in young birds. Tocopherols are used as natural antioxidants to stabilize vitamins A and D and to prevent vegetable oils from becoming rancid.

REFERENCE

Shaternikov, V. A. “Vitamin E.” In Vitaminy. Moscow, 1974. Chapter 5.

N. N. ZAITSEVA

tocopherol

[tə′käf·ə‚röl] (organic chemistry) Any of several substances having vitamin E activity that occur naturally in certain oils; α-tocopherol possesses the highest biological activity.

tocopherol

[to-kof´er-ol] an alcohol isolated from wheat germ oil or produced synthetically; it has the properties of vitamin E. In animals it is needed in the diet to ensure reproduction, but its role in humans is unclear.alpha tocopherol a tocopherol isomer that is the most prevalent form of vitamin E occurring in the body and the form administered as a supplement. In nature, it usually occurs with β- and γ-tocopherols. The term is often used synonymously with vitamin E. See vitamin.

to·coph·er·ol (T),

(tō-kof'ĕr-ol), 1. Name given to vitamin E by its discoverer, but now a generic term for vitamin E and compounds chemically related to it, with or without biologic activity; similar in chemical structure and properties to vitamins K and coenzyme Q. 2. A methylated tocol or methylated tocotrienol.

tocopherol

(tō-kŏf′ə-rôl′, -rōl′)n. Any of a group of closely related, fat-soluble alcohols constituting vitamin E and similar compounds.

tocopherol

Vitamin E, see there.

to·coph·er·ol

(T) (tŏ-kof'ĕr-ol) 1. A generic term for vitamin E and compounds chemically related to it, with or without biologic activity. 2. A methylated tocol or methylated tocotrienol.

tocopherol

One of the group of substances constituting vitamin E.

tocopherol

see VITAMIN E.

tocopherol

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tocopherol:

Tocopherol

REFERENCE

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Synonyms for tocopherol

noun a fat-soluble vitamin that is essential for normal reproduction

Synonyms

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