β-Tocopherol is a naturally occurring form of vitamin E, specifically one of the four tocopherols (alpha, beta, gamma, delta). It functions primarily as a lipid-soluble antioxidant, protecting cell membranes from oxidative damage by scavenging free radicals. Found in vegetable oils, nuts, and seeds, it contributes to the total vitamin E activity in foods though with lower biological potency than α-tocopherol. It is used in food preservation and supplements. Chemically, it features a chromanol ring with methyl substituents at positions 5 and 8 and a phytyl side chain, conferring its lipophilic character and antioxidant properties via the phenolic hydroxyl group.