Tocopherol
The short version
A natural vitamin E extract used as a fat-soluble antioxidant in oils and fatty foods.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Extracted from vegetable oils, especially soybean, sunflower, and wheat germ oils. Vitamin E was discovered in 1922 in studies of fertility in rats.
How it's used
Added to vegetable oils, margarines, nuts, snack foods, and infant formula to prevent rancidity. Often used in combination with ascorbyl palmitate for synergistic antioxidant effect.
Safety profile
Essential nutrient. Generally well tolerated. Very high supplemental doses (above 400 IU/day) have been associated in some studies with increased mortality, though food-level intake is considered safe.
Physical & chemical properties
Viscous oily liquid, insoluble in water, soluble in fats and oils. Donates hydrogen to lipid free radicals, breaking the chain of fat oxidation.
Regulation worldwide
Permitted globally without quantitative restrictions in food. Standard ingredient in infant formula.
Educational information only. Not medical or dietary advice.