tocopherolen

Tocopherols, also known in Dutch as tocopherolen, are a class of organic compounds that constitute vitamin E. They are lipophilic compounds characterized by a chromanol ring and a phytyl tail. The tocopherol family includes four forms: alpha-, beta-, gamma-, and delta-tocopherol, and they are often discussed alongside related compounds called tocotrienols. Alpha-tocopherol is the most biologically active form in humans.

They function primarily as fat-soluble antioxidants, protecting cell membranes and lipids from oxidative damage caused by reactive oxygen species. They also participate in immune function and may influence signaling pathways and gene expression.

Dietary sources include vegetable oils (sunflower, safflower, olive, and canola), nuts and seeds, green leafy vegetables, and fortified cereals. Tocopherols are absorbed with dietary fats and are transported in the circulatory system in lipoproteins. The liver preferentially secretes alpha-tocopherol into the bloodstream via the alpha-tocopherol transfer protein, which explains the higher tissue levels of alpha-tocopherol compared with other forms.

Deficiency is uncommon but can occur with fat malabsorption syndromes or in premature infants, leading to hemolytic anemia and neuromuscular problems. Recommended intake for adults is about 15 mg per day of alpha-tocopherol (as vitamin E).

High-dose supplementation has been associated with potential adverse effects on blood coagulation due to interactions with vitamin K; overall toxicity from dietary intake is rare.

Tocopherols were first identified as vitamin E in the 1920s, with the term "tocopherol" deriving from Greek elements meaning to bear offspring. The concept of vitamin E includes both tocopherols and tocotrienols, collectively contributing to vitamin E activity in humans.