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Vitamin E

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Nutrition and the Adult

Part of the book series: Human Nutrition ((HUNU,volume 3B))

Abstract

Some of the mythology that surrounds vitamin E today can be traced to the unique history of the vitamin. In the early 1920s, a young scientist named Herbert Evans started a series of investigations on the influence of nutrition on reproduction of the rat (see Evans, 1963). He and his colleague, Katherine Bishop, discovered that rats failed to reproduce when fed a rancid lard diet unless lettuce or whole wheat were also fed. Subsequently, it was found that the wheat-germ oil contained all of the “vitamin” properties of the wheat. In 1925, Evans suggested adopting the letter E to designate the factor following the then recognized vitamin D. Emerson had purified the factor, and it was given the name tocopherol from the Greek tokos, meaning childbirth, and the verb pherein, to bring forth. The “ol” was added to indicate the alcohol nature of the material.

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Author information

Authors and Affiliations

  1. Department of Biochemical Nutrition, Hoffmann-LaRoche, Inc., Nutley, New Jersey, 07110, USA

    L. J. Machlin & M. Brin

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  1. L. J. Machlin
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  2. M. Brin
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Editors and Affiliations

  1. School of Public Health, University of California at Los Angeles, 90024, Los Angeles, California, USA

    Roslyn B. Alfin-Slater

  2. The Wistar Institute of Anatomy and Biology, 19104, Philadelphia, Pennsylvania, USA

    David Kritchevsky

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© 1980 Plenum Press, New York

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Machlin, L.J., Brin, M. (1980). Vitamin E. In: Alfin-Slater, R.B., Kritchevsky, D. (eds) Nutrition and the Adult. Human Nutrition, vol 3B. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-7216-9_5

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  • DOI: https://doi.org/10.1007/978-1-4615-7216-9_5

  • Publisher Name: Springer, Boston, MA

  • Print ISBN: 978-1-4615-7218-3

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