One of the naturally occurring forms of vitamin E, q.v. Isoln from wheat germ oil and from bran: Eggitt, Ward, J. Sci. Food Agric. 4, 569 (1953); Eggitt, Norris, ibid. 6, 689 (1955); 7, 496 (1956). Structure: Green et al., J. Chem. Soc. 1959, 3362; Chem. Ind. (London) 1960, 73; McHale et al., J. Chem. Soc. 1963, 784. Synthesis: Schudel et al., Helv. Chim. Acta 46, 2517 (1963).