Kayden, Herbert J. Department of Medicine, New York University School of Medicine, New York, New York.
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A group of compounds, α, β, γ, and δ tocopherols, that have a chromanol ring and phytyl side chain and are widely distributed in nature, especially in edible vegetable oils (wheat germ, sunflower, cottonseed, safflower, canola, soybean, and corn oil). Unprocessed grains, nuts, and vegetables are other sources. When used as supplements, there are two vitamin E products available: natural source RRR α-tocopherol and synthetic all-rac-α-tocopherol. The latter is a mixture of eight different stereoisomers, of which only one is RRR α-tocopherol. See also: Nutrition
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