Tocoferoli

Tocoferoli, or tocopherols, are a class of fat-soluble compounds that make up the vitamin E family. They are phenolic substances with a chromanol ring and a hydrophobic phytyl tail. The tocopherol family includes four main isomers: alpha-, beta-, gamma-, and delta-tocopherol. Among them, alpha-tocopherol has the highest biological vitamin E activity in humans and is commonly used as the reference form.

Tocopherols occur naturally in a wide range of plant-based foods and oils, including sunflower and safflower oils, olive oil, wheat germ, nuts, seeds, and leafy greens. They can be affected by processing and storage but are generally retained in edible fats. Functionally, tocopherols act as lipophilic antioxidants, protecting cell membranes, lipoproteins, and other fatty components from oxidative damage caused by reactive oxygen species. The body stores vitamin E primarily in adipose tissue and the liver. Dietary intake of tocopherols contributes to maintaining normal vitamin E status; deficiencies are uncommon in developed diets but can occur with fat malabsorption or certain genetic conditions.

Tocopherols are also used as natural antioxidants in foods and are available as dietary supplements. While they are considered safe at typical intake levels, excessive supplementation may carry risks and should be discussed with a healthcare professional.