Tocopherols

Tocopherols are a class of organic chemical compounds, many of which have vitamin E activity. They are a series of organic compounds consisting of various methylated phenols. Because the vitamin activity was first identified in 1936 from a dietary fertility factor in rats, it was given the name "tocopherol" from the Greek words "τόκος" [birth], and "φέρειν", [to bear or carry] meaning in sum "to carry pregnancy," with the ending "-ol" signifying its status as a chemical alcohol.

Structure and function[edit | edit source]

Tocopherols, together with tocotrienols, are part of the vitamin E family, which are fat-soluble antioxidants. They exist in four different forms, namely alpha (α), beta (β), gamma (γ), and delta (δ) tocopherol. Each form has a different potency or level of activity. Alpha-tocopherol is the most active form in humans.

Sources[edit | edit source]

Tocopherols are found in abundance in certain plant oils, especially wheat germ oil, sunflower oil, and safflower oil. They are also found in certain types of nuts and green leafy vegetables.

Health benefits[edit | edit source]

Tocopherols have been found to have various health benefits, including acting as an antioxidant, promoting heart health, supporting immune function, and aiding in eye health.

Deficiency[edit | edit source]

A deficiency in tocopherols can lead to neurological problems due to poor nerve conduction. Low levels of tocopherol have been associated with increased incidence of heart disease and cancer.

See also[edit | edit source]

Tocopherols Resources
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