tocopherol

 
Pronunciation: /tɒˈkɒfərɒl/

noun

Biochemistry
  • any of several closely related compounds, found in wheatgerm oil, egg yolk, and leafy vegetables, which collectively constitute vitamin E. They are fat-soluble alcohols with antioxidant properties, important in the stabilization of cell membranes.

Origin:

1930s: from Greek tokos 'offspring' + pherein 'to bear' + -ol