tocoferolen

Tocoferolen, commonly called tocopherols, are a group of fat-soluble compounds that make up the vitamin E family. The natural forms—alpha-, beta-, gamma-, and delta-tocopherol—differ in the methylation pattern on the chromanol ring. They share a chromanol nucleus attached to a hydrophobic phytyl tail; tocopherols are distinct from tocotrienols, which have unsaturated side chains.

The primary biological role of tocoferolen is as lipid-soluble antioxidants. They protect cell membranes and lipoproteins from oxidative damage by interrupting lipid peroxidation. Among the natural forms, alpha-tocopherol is the most biologically active in humans. The synthetic form dl-alpha-tocopherol is a racemate, containing multiple stereoisomers with varying activity.

Dietary sources of tocoferolen include vegetable oils (such as sunflower, safflower, and olive oil), nuts, seeds, and green leafy vegetables. They are absorbed with dietary fats and transported in chylomicrons, stored mainly in adipose tissue, and mobilized as needed. Blood levels are commonly reported as alpha-tocopherol concentration.

Recommended intake for adults is about 15 mg of alpha-tocopherol equivalents per day. Deficiency is rare but can occur with fat malabsorption and may lead to neuromuscular problems; in infants, deficiency can cause hemolytic anemia. High-dose supplementation generally provides no proven benefit for healthy individuals and may interfere with vitamin K–dependent processes.

The term tocoferolen originates from Greek roots related to birth and bearing, reflecting early observations that the substance protected fetal development in animal studies. In industry, tocopherols and their esters are used as antioxidants in foods and pharmaceuticals.