Description
Fat-soluble vitamin E, which is a light yellow oil readily degradable by heat. As a vitamin, it is essential for normal muscle growth and prevents vitamin A destruction by deterioration. It also functions as an Antioxidants. It prevents the oxidation of certain fatty acids and is stable unless the food becomes rancid. Vegetable oils contain a higher concentration of natural Antioxidants, including tocopherols, than animal fats and are thus more stable. Tocopherol is obtained from vegetable oils, beans, eggs, and milk.
Synonyms
naturalvitaminee;RAC-ALPHA-TOCOPHEROL;VITAMIN E (DL-FORM);(TOCOPHEROL);TOCOPHEROL, ALPHA-DL-;5,7,8-TRIMETHYLTOCOL;(+/-)-ALPHA-TOCOPHEROL;(+/-)-ALPHA-TOCOFEROL
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