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Bioavailability and Analysis of Vitamins in Foods pp 195–239Cite as

Vitamin E

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Abstract

In 1922, H.M. Evans and Katherine S. Bishop reported from the University of California that pregnant rats fed on formulated diets containing all of the then known nutritional factors did not reach term. Death and resorption of the foetuses were prevented by supplementation of the formulated diet with fresh lettuce, thus implying the existence of a hitherto unknown nutritional factor. By 1924, these initial studies had been independently verified by Sure, who recommended that the unknown factor be officially designated as vitamin E. The active fatsoluble substance was isolated from wheat germ by Evans in 1936. On recognition that more than one compound possessed vitamin E activity, the vitamin was given the generic name, tocopherol, which is derived from the Greek language meaning ‘to bring forth in childbirth’. By 1944, it was found that a multiplicity of deficiency syndromes occurs in animals deprived of vitamin E. The structure of the vitamin was elucidated by Fernholz in 1937 and synthesis was accomplished by Karrer in the following year.

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    G. F. M. Ball

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Ball, G.F.M. (1998). Vitamin E. In: Bioavailability and Analysis of Vitamins in Foods. Springer, Boston, MA. https://doi.org/10.1007/978-1-4899-3414-7_5

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