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Fat-soluble organic compound found principally in certain plant oils and leaves of green vegetables. Vitamin E acts as an antioxidant in body tissues and may prolong life by slowing oxidative destruction of membranes. Certain rodents require it for normal reproduction. Besides uses in foods and in nutritional research and supplements, it is used to retard rancidity in fats, especially vegetable oils.
Variants of VITAMIN E
vitamin E or tocopherol
This entry comes from Encyclopædia Britannica Concise. For the full entry on vitamin E, visit Britannica.com.