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to•coph•er•ol



Pronunciation: (tō-kof'u-rôl", -rol"), [key]
—n. Biochem.
one of several alcohols that constitute the dietary factor known as vitamin E, occurring in wheat-germ oil, lettuce or spinach leaves, egg yolk, etc. Cf. vitamin E.

Random House Unabridged Dictionary, Copyright © 1997, by Random House, Inc., on Infoplease.

tocometerTocopilla
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