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vitamin E




a pale-yellow viscous fluid, abundant in vegetable oils, whole-grain cereals, butter, and eggs, and important as an antioxidant in the deactivation of free radicals and in maintenance of the body's cell membranes: deficiency is rare. Also called alpha-tocopherol. Cf. tocopherol.

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

vitamin Dvitamin G
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