A substance that combines with or otherwise neutralizes a free radical, thus preventing oxidative damage to cells and tissues.

Compounding ingredient used to retard deterioration caused by oxidation.

A compound that protects other compounds or tissues from damage caused by oxygen or free radicals.

Prevents or reduces the rate of oxidation from exposing the material to air.

A substance that can stop an oxidation reaction; a substance that slows down or interferes with the deterioration of fats through oxidation

Antioxidant herbs counteract the negative effects of oxidation on body tissues. Included in this category are barley, billberry, cat's claw, chaparral, gingo biloba, milk thistle, pine tree, rosemary, sage and turmeric

A substance which helps to quench free radicals. Nutritive antioxidants include the vitamins E, C, and beta-carotene.

Agent that prevents or inhibits oxidation (free radical`production). Vitamin A, C and E are known antioxidants.

Synthetic or natural substances added to products to prevent or delay their deterioriation by action of oxygen in air. In biochemistry and medicine, antioxidants are enzymes or other organic substances, such as vitamin E or beta-carotene, that are capable of counteracting the damaging effects of oxidation in animal tissue.

A substance, such as beta-carotene, that inhibits oxidation, or reactions promoted by oxygen.

an agent that inhibits oxidation; neutralizes free radicals. Please see CE Ferulic

ant-, against + oxid-, oxygen or oxidation] (n) a substance that prevents oxidative damage done by free radicals. It does this primarily by giving up an electron to the free radical converting it to a less reactive molecule. Antioxidants include the vitamins A, C and E; the minerals zinc and selenium; and various herbs and phytonutrients such as Ginkgo bilboa and lycopene. Antioxidants are also called free radical scavengers. (See also free radical.)

a substance that inhibits an oxidation reaction by binding with and neutralizing free radicals and other highly reactive molecules, thus reducing oxidative damage.

A molecule that protects cells from oxidative damage of oxygen and free radical molecules that are chemically unstable and cause random reactions damaging proteins, nucleic acids, and cell membranes. Examples of dietary antioxidants are vitamins C, E, and K, and diverse plant products such as lycopene, a nutraceutical found in tomatoes.

Small compounds that minimize tissue oxidation and help con-trol free radicals and their negative effects.

substance that prevents or slows OXIDATION. Antioxidants are used as FOOD ADDITIVES to retard spoilage and color changes. Studies show that antioxidants in the body, such as vitamins E and C and beta-carotene (a vitamin A precursor), can prevent cell damage and other changes caused by oxidation. Antioxidants act by scavenging the oxygen free radicals (molecules with an unpaired electron, which rapidly reacts with other molecules) that cause oxidation. 1 Apoptosis or apoplex·y

a substance that can make oxygen free radicals neutral.

a substance that inhibits oxidation or reactions promoted by oxygen or peroxides. Antioxidant nutrients protect human cells from damage caused by "free radicals" (highly reactive oxygen compounds).

A class of nutrients that help the body prevent free radical damage to healthy cells.

Compounds that can inhibit the development of the oxidation that is the cause of rancidity of finished products.

A chemical molecule that prevents oxygen from reacting with other compounds to create free radicals.

Related Topic"...Some antioxidants have been shown to have cancer-protecting potential because they neutralize free radicals..."

Pronunciation: (an-tee-OKS-i-dent) A substance that prevents damage caused by oxidation (the interaction of oxygen with other chemicals). Oxidation produces free radicals. Free radicals are highly reactive chemicals that damage other molecules or cells which may lead to tissue damage or cancer. Vitamin E is a popular antioxidant..

Additive used to help protect plastics from degradation through sources such as heat, age, chemicals, stress, etc.

A substance that helps create a barrier from free radial damage, the result of the decaying process of oxidation. Oxidation is what causes most of the visible signs of aging in the skin. Valuable skincare antioxidants include Pomegranate, Vitamin C, Vitamin E, Goji Berry, Ellagic acid and Green tea.

Biochemical’s that inhibit the action of free radicals by donating an electron.

Substance added to food to prevent the oxygen present in the air from causing undesirable changes in flavor color. BHA, BHT, and tocopherols are examples of antioxidants.

Prevents or delays the process of oxidation.

Any compound that prevents or neutralizes the damaging effects of free radicals—reactive oxygen molecules in cells. Some natural antioxidants are produced in the body while others, such as certain vitamins, are found in a variety of foods.

Additive to prevent degradation of plastics through exposure to either processing or the environment. Deterioration may be caused by heat, age, radiation, chemicals, stress, etc.

Antioxidants are found naturally in many fruits and vegetables and may protect cells from damage caused by the by-products (free radicals) of everyday metabolism and toxic substances in the environment and food. Over time, free radicals can significantly damage cells and lead to a number of diseases associated with aging. Antioxidants act as little vacuum cleaners, eliminating free radicals as they circulate throughout the body, preventing them from doing damage.

A class of nutrients (such as Vitamins C and E) that neutralize the damage of "free radicals," which are formed naturally when oxygen is metabolized (burned) by the body. When these free radicals roam through the body, they cause cellular damage by disrupting the structure of other molecules. Such cell damage is believed to contribute to aging and various health problems.

a substance that can protect from oxidation, a process which in some forms can accelerate the signs of aging. Our bodies produce fewer antioxidants as we age, and supplementing the diet with these substances helps to neutralize the damaging effects of free radicals created by oxidation through combating the everyday effects of biological stress.

A substance that prevents excess oxidation in mead - usually ascorbic acid — added to mead at the time it's bottled.

any substance that inhibits the destructive effects of oxidation, for example, in the body or in foodstuffs and plastics.

(1) Natural or synthetic substances that prevent or delay the process of oxidation. Some food additives are antioxidants that act as preservatives by retarding deteriorization, rancidity or discoloration caused by oxidation. (2) Compounds found in various foods that reduce premature aging or degenerative disease. Starting A Catering Business - Are you passionate about parties? Do you live to cook? Now you can realize your dream by Starting a Catering Business! We offer a complete business package to help you easily and quickly start your own profitable home-based catering business". The Starting a Catering Business Start-Up Guide Kit(tm) is a step-by-step guide which provides a collection of valuable sound advice and practical guidance for starting your own successful catering business.

A substance that slows the rate of oxidation reactions, often by binding metal ions that catalyze such reactions, or by neutralizing free radicals. Some antioxidants, such as beta-carotene, protect cells by inhibiting reactions that damage DNA.

A substance that inhibits oxidation, and is capable of counteracting the damaging effects of oxidation in body tissue.

a molecule that can neutralize free radicals before they interact with living tissue.

A substance that protects molecules from oxidation by getting oxidized itself.

Compound which neutralizes free radicals or prevents free radical-initiated chemical reactions.

Prevents the damage of cells by free radicals (e.g., ginkgo, astragalus, hawthorne berry, milk thistle, thyme, wild oregano).

Agent that inhibits the deterioration of oxygen during a chemical reaction

a biological molecule that takes an oxidized molecule inside the body and reduces it to a normal healthy state

a chemical that can prevent the formation of free radicals, substances that can damage cells in the body

a chemical that halts the oxidation of other chemicals

a chemical that neutralizes oxidizers (but is used up in the process

a chemical that prevents the oxidation of other chemicals, and can counteract the damaging effects of free radicals

a chemical that prevents the oxidation of otherchemicals

a chemical that slows or halts oxidation (most in context of organic substances)

a component that reduces oxidation of the TFPI or TFPI variant, especially the methionine amino acid residues within the molecule

a compound that assists in preventing or delaying oxidative damage to the body, cells and tissues

a compound that blocks the action of activated oxygen molecules, known as free radical s , that can damage cells

a compound that can give off electrons to Free radicals (elemental compounds with a positive charge (e

a compound that can neutralize the destructive oxygen molecules, called free radicals that result from normal metabolism or oxidation

a compound that gives up an electron to a free radical, making it harmless

a material that slows the progress of an oxidation reaction

a molecule or even a single atom with an extra electron

a molecule stable enough to donate an electron to a rampaging free radical and neutralize it, thus reducing its capacity to damage

a molecule that carries an extra electron

a molecule that helps neutralize free radicals and protects skin by helping to block damaging reactions to skin cells

a molecule that helps prevent cellular damage caused by free radicals

a molecule that is able to donate its electrons and not become unstable nor is able to rob the healthy cells of their electrons

a molecule that protects against damaging reactive oxygen species ROS

a molecule that ties up free radicals to prevent them from causing damage to cells in the body

a molecule which neutralizes free radicals

an additive that prevents decaying when food is exposed to oxygen

an atom or molecule with extra electrons it can donate to inactivate or "mop up" free radicals

a natural biochemical living that protects substance cells against damage from harmful free radicals

a natural biochemical substance that protects living cells against damage from harmful free radicals

a nutrient capable of disabling free radicals

a phytonutrient that prevents or delays oxidation

a 'reducer' or a 'reducing agent' that sacrifices one of its electrons to the free radical

a scavenger of free radicals

a specific vitamin enzyme or accessory food factor that has the ability to scavenge and render harmless, free radicals

a specific vitamin, enzyme or accessory food factor that has the ability to scavenge free radicals and render them harmless to the body

a substance capable of eliminating hydroxyl free radicals

a substance that blocks or inhibits destructive reactions

a substance that gives up electrons easily, and so can function to neutralize oxidants

a substance that neutralizes destruc

a substance that neutralizes destructive free radicals, some are manufactured by the metabolic processes of the body, others are derived from foods, the air we breath, exercise, stess and disease

a substance that neutralizes the damaging effects of free radicals (electrons) which are a by product of oxidation

a substance that neutralizes the oxygen radical although the term is now generally used to indicate a substance that neutralizes any free radical

a substance that prevents oxidation, and is commonly added to prepared foods, vegetable oils and paints to prevent deterioration when exposed to oxygen

a substance that prevents oxygen from combining with other substances to form compounds that may be harmful to the body

a substance that protects cells from chemicals called free radicals

a substance that protects cells from free radicals , which are highly reactive chemicals, often containing oxygen atoms, capable of damaging important cellular components such as DNA and lipids

a substance that reduces the harmful effects of oxidation

a substance that significantly decreases the adverse effects of reactive oxygen or nitrogen species on normal physiological function in humans

a substance which can neutralise free radicals and effectively render them harmless

a substance which fights disease by preventing cellular damage caused by free radicals

a substance which will react with free radicals at relatively low concentrations before the free radicals have a chance to react with other substances--such as your cell components

a substance with the capacity to give up an electron to a free radical to keep it balanced

any substance that inhibits the destructive effects of oxidation. Free radicals can cause this oxidation in the body.

Substance that prevents or inhibits oxidation.

a substance that can protect another substance from oxidation; added to foods to keep oxygen from changing the food's color.

Any substance that delays or inhibits oxidative damage to a target molecule. Antioxidants protect cells from free radical damage or oxidation by preventing free radical formation, by scavenging the free radicals before they can cause damage, and by repairing damaged molecules. Vitamin E is an example of an antioxidant.

Any vitamins or minerals that help protect the body from forming ‘free radicals’. Free radicals are atoms or groups of atoms that can damage cells and harm the immune system.

A chemical substance that can be added to a plastic resin to minimize or prevent the effects of oxygen attack on the plastic (e.g. yellowing or degradation).

Any chemical added by the winemaker which impedes oxidation. The most common antioxidant is ascorbic acid, designated as additive 300 on Australian wine labels.

Any substance that reduces oxidative damage (damage due to oxygen) such as that caused by free radicals. Free radicals are highly reactive chemicals that attack molecules by capturing electrons and thus modifying chemical structures. Well-known antioxidants include a number of enzymes and other substances such as vitamin E and beta carotene (which is converted to vitamin A) that are capable of counteracting the damaging effects of oxidation. Antioxidants are also commonly added to food products like vegetable oils and prepared foods to prevent or delay their deterioration from the action of air.

A substance that inhibits free-radical damage.

halts oxidation and acts as a preservative

An additive which inhibits the degradation and oxidation of material when exposed to ambient air during processing and subsequently in the end product form.

Chemicals that counteract the action of oxygen. Vitamins A, C, and E are antioxidants and are believed to help prevent cancer. Also a substance added to a product to prevent or delay its deterioration from exposure to oxygen.

A substance which decrease the rate at which another substance is oxidised. An example includes BHA.

Any substance that protects the skin against damage caused by free radicals (unstable oxygen molecules.) Also creates a shield to build the skin's natural defenses against future damage. Vitamins A, C and E are prime examples of powerful antioxidants.

Agent which retards skin formation on the surface of coatings subject to oxidation.

neutralizes damaging free radical molecules, and inhibits reactions promoted by oxidation.

a substance (vitamin, mineral, phytochemical) found in foods that can protect the cells from harmful free radicals.

A substance that protects cells from the damaging effects of highly reactive oxygen molecules called free radicals. Some antioxidants are made by the body; others, such as vitamins C and E, are obtained through diet or supplements.

inhibits or prevents oxidation

Inhibits natural decay process.

inhibits harmful oxidation processes in the body Blueberry

Substances which prevent or slow down oxidation of a polymeric material exposed to air.

Chemical approved for the control of oxidation (rancidity) in food products. USDA approved antioxidants include: BHT, BHA, propyl gallate. Regulations limit concentration to 0.003% for individual chemicals, 0.006% for combinations.

The presence of such substances slows or interferes with the reaction of the fat or oil with oxygen. Addition of the antioxidant(s) retards rancidity development and increases stability and shelf-life.

formulation ingredient that prevents or slows down oxidation of plastic material exposed to air.

Any substance that inhibits the destructive effects of oxidation. The two classes of antioxidants are 1) inhibitors of initiation of free radical processes e.g. superoxide dismutase and 2) chain-breaking antioxidants e.g. vitamin E.

A substance that prevents the addition of oxygen in a chemical reaction and may retard the aging process. Vitamins A, C, and E are antioxidants.

Antioxidants are scavengers that rid the body of "free radicals" which cause cell damage. Including Vitamin A, C, E, carotenoids and flavonoids.

These are agents/compounds which retard oxidation in the human body.

A substance that helps ‘mop up’ highly reactive and potentially damaging chemicals known as free radicals.

A nutrient that has been found to seek out and neutralize free radicals in the body and to stimulate the body to recover more quickly from free-radical damage.

Prevents free radical or oxidative damages to body tissue & cells Cat's Claw, Turmeric

A substance that prevents or reduces oxidation of the material by air or oxygen.

Any of a series of substances (such as vitamins C & E) capable of bonding with and thus neutralizing hazardous free-radicals within the body.

a substance that protects components of a cell from oxidative damage that may occur from light, stress, or metabolic processes. Some well known antioxidants include compounds normally present in food such as, vitamin E, beta-carotene, the carotenoids lutein and zeaxanthin, vitamin C, zinc, and selenium.

Compounding material used to retard deterioration caused by oxidation.

(AN-tee-OK-sih-dent) A substance that protects cells from the damage caused by free radicals (unstable molecules made by the process of oxidation during normal metabolism). Free radicals may play a part in cancer, heart disease, stroke, and other diseases of aging. Antioxidants include beta-carotene, lycopene, vitamins A, C, and E, and other natural and manufactured substances.

A substance that may inhibit oxidation caused by free radicals in the body.

an antioxidant is a substance that protects from the damaging effects of free radicals. A diet rich in antioxidants is protective against many forms of cancer and ill health. Antioxidants include zinc and lycopene. bilateral orchidectomy an operation where both testicles are removed. See orchidectomy.

A vitamin, mineral or phytonutrient that helps to neutralize (destroy) free radicals, unstable oxygen molecules generated during metabolism of food and as a result of stress and exposure to pollution. It is believed that antioxidants may play a role in slowing the aging process and preventing cancer. An example of a vitamin antioxidant is vitamin C. An example of a phytonutrient with antioxidant properties is lutein.

A substance that prevents oxidation and protects cells from free radicals. Free radicals are molecules that contain an odd number of electrons. They can cause tissue death and damage.

inhibits binding of oxygen.

An enzyme or other organic molecule that inhibits the destructive effects of oxidation and can guard the skin and body from the damaging effects of free radicals.

A substance which prevents or reduces the rate of oxidation due to exposure of the material to air or oxygen.

Substances that protect the body against free radicals, which attack cells

Prevents or retards the reaction of a substance with oxygen. Inhibits oxidation, the damage from free radicals.

A chemical that prevents oxidation, including the damage caused by reactive oxygen species (ROS). Examples of antioxidants are Vitamin C, Vitamin E and selenium. Some enzymes, like catalase, glutathione peroxidase and superoxide dismutase, are also antioxidants.

A substance which slows oxidation.

A nutrient or chemical that intercepts and neutralizes destructive free radicals. Antioxidants are sometimes called "free radical scavengers." Examples include dietary nutrients such as vitamin A, vitamin C, vitamin E, some of the B vitamins, carotenes, the mineral selenium, as well as powerful enzymes such as Glutamine and other amino acids. Some antioxidants prevent the damage from starting, some stop the damage while it is occurring, and some facilitate repair after the damage has occurred. All antioxidants are anti-aging agents. [See Free Radicals

A material which, when added to a varnish or an oil, retards or prevents oxidation and drying.

an agent that prevents the loss of oxygen in chemical reactions

a substance that inhibits oxidation. In your blood stream, free radicals damage cells by oxidizing them. Beta-carotine, vitamin C, and vitamin E are considered antioxidents.

The term antioxidant is used to describe a dietary component that can function to decrease the tissue content of reactive oxygen. Common antioxidants include vitamins C and E, beta-carotene, N-acetylcysteine, selenium, zinc and alpha- lipoic acid.

A chemical substance added to a plastic resin to minimize or prevent the effects of oxygen attack on the plastic, e.g., yellowing or degradation. Chemical attacks by oxygen can render a plastic brittle or cause it to lose desired mechanical properties.

A substance that prevents damage caused by free radicals. Free radicals are highly reactive chemicals that often contain oxygen. They are produced when molecules are split to give products that have unpaired electrons. This process is called oxidation.

A substance that prevents the reaction of various food constituents with oxygen. Better known antioxidants include vitamins A, C, and E, and bioflavonoids.

Antioxidants are substances that prevent or slow oxidation. Research shows that some antioxidants can prevent cell damage. Antioxidants neutralize free radicals by donating an electron to end the "stealing" reaction. Antioxidants do not become free radicals themselves because they are stable with or without the electron they donate. They are scavengers that help to prevent cell and tissue damage that may eventually lead to disease.

a chemical found in some fruits and vegetables that is thought to reduce the damage caused by free radicals.

A compound which retards oxidation.

vitamin or mineral which helps to mop up harmful molecules called free radicals in the body, so helping to fight infections and other conditions, including cancer

Any substance capable of protecting other substances from oxidation. Cells can be damaged by oxygen; an antioxidant protects against this harmful effect. Antioxidants include such compounds as vitamin C, beta-carotene, and vitamin E.

Antioxidants are compounds that slow oxidation processes that degrade foods, fuels, rubber, plastic, and other materials. Antioxidants like butylated hydroxyanisole (BHA) are added to food to prevent fats from becoming rancid and to minimize decomposition of vitamins and essential fatty acids; they work by scavenging destructive free radicals from the food.

a chemical which prevents or retards the natural attack of atmospheric oxygen on rubber

Literally meaning ‘against oxidation'. Vitamin E is an example of an antioxidant. They strengthen your cat's immune system, destroying free radicals and keeping the body cells in balance. (Free radicals are oxygen molecules created in the body by ageing and stress, that seek other healthy molecules to damage or destroy).

Antioxidants protect key cell components by neutralizing the damaging effects of "free radicals," natural byproducts of cell metabolism. Free radicals form when oxygen is metabolized, or burned by the body. They travel through cells, disrupting the structure of other molecules, causing cellular damage. Such cell damage is believed to contribute to aging and various health problems.

Oxidisation inhibitors that contain compounds that prevent diseases and protect from free radicals. Examples are: iron, zinc, copper, manganese, selenium, Vitamins A,C,E, bioflavonoids and others

(ANN-tee-AWK-si-dunt) A substance that can neutralize dangerous compounds called reactive oxygen species. Antioxidants are found naturally in our bodies and in foods such as fruits and vegetables.

a substance that removes potentially damaging oxidizing agents. For example, vitamins C and E are antioxidants. Also called free radical scavengers.

A substance that inhibits oxidation, which is defined as the removal of an electron from an atom or a group of atoms. In practice, antioxidants prevent free radical propagation, a process that damages molecules important to plant and animal life.

A substance added to a plastic compound to retard degradation due to contact with air (oxygen).

ingredient helps eliminate free radical attack

A small compound which helps to neutralize and flush out free radicals from the body. (see free radicals)

Antioxidants have the ability to prevent oxidisation and neutralise free radicals.

A substance such as glutathione and vitamins A and E or an enzyme that inhibits oxidation, serving as a defense against harmful free radicals.

A substance (e.g., vitamin E or glutathione) that can trap or detoxify harmful free radicals.

an additive that prevents oxidation.

A chemical compound or substance that inhibits oxidation (from American Heritage Dictionary). A substance, such as vitamin E, vitamin C, or beta carotene, thought to protect body cells from the damaging effects of oxidation (from American Heritage Dictionary).

Substance that inhibits oxidation and can guard the body from the damaging effects of free radicals. Molecules with one or more unpaired electrons, free radicals can destroy cells and play a role in many diseases. Antioxidants may help prevent macular degeneration and other serious eye diseases.

A compound that prevents the oxidation of substances in food or the body, particularly lipids (fats). Antioxidants help protect tissues in the body from harm.

A substance that inhibits oxidation (see High Cholesterol).

a nutrient or chemical that reacts with and neutralizes free radicals or chemicals that release free radicals. Antioxidants are also called free radical scavengers. Vitamins A, C, E and some of the B vitamins, beta-carotene, selenium and some key enzymes in your body are all antioxidants. By intercepting the free radicals, antioxidants prevent them from damaging molecular structures such as your DNA (see free radicals).

A substance to prevent or delay oxidation

Substance capable of neutralizing dangerous oxygen free-radicals produced by various diseases and poisons.

A compound which prevents free radical or oxidative damage.

A compound that protects other compounds from oxidation by being oxidized itself. In the food industry, antioxidants are used to prevent rancidity of fats and to protect foods from the damage of oxygen. In the body, antioxidants protect fat soluble vitamins and are free radical (oxygen) scavengers.

A compound added to other substances to retard oxidation.

An antioxidant is a chemical or other agent that inhibits or retards oxidation, whose by-products can cause premature aging, cancer, heart disease, arthritis and other diseases.

Substances that prevent or impede cell destruction by free radicals.

A substance which removes free radicals which are harmful to cells of the body

A unique group of substances (including AGR, and Vitamin E, C) that protects your body or other objects from oxidizing, or "going bad". Oxygen, which is essential for life, is a volatile and reactive element. It reacts with iron to form rust or with the fats in butter to make it rancid. A similar process occurs in the skin. As you get older and more oxidation occurs, it ages the skin. Antioxidants prevent or slow the oxidation process, thereby protecting the skin from premature aging.

A special group of vitamins, minerals, and other compounds that counteract the damage done to cells by oxidation. Oxidation is thought to be partially responsible for the effects on aging and for certain diseases. Examples of antioxidants include vitamin C, vitamin E, and carotenoids.

A classification of compounds found in fruits, vegetables, and grains. Antioxidants are thought to play a role in health because they are able to neutralize compounds called free radicals and prevent them from damaging cells. This may be one reason diets high in fruits and vegetables may reduce the risk of certain diseases, including some cancers and heart disease. Raisins, berries, grapes, broccoli, red bell peppers, and onions all are high in antioxidants, and vitamin E is an example of an antioxidant.

Substance used to prevent or delay deterioration, especially upon exposure to air. Prevents fats from spoiling.

A chemical used in rubber compounds that prevents surface oxidation, chunking, and cracking.

An ingredient or product characteristic which keeps other ingredients from oxidizing or becoming rancid.

As the name suggests, antioxidants prevent oxidation. Oxidation causes aging, cancer, heart disease and other health problems.

Affects digestive system and nutrition due to its ability to stabilize to fats and oils by delaying oxidation. Agents that prevent damage to cells by inhibiting oxidation and by trapping free radicals. to top of page

a chemical which combines with free radicals and/or other chemicals that release free radicals that would otherwise attack molecules in the body, and abnormally oxidize them. Susceptible molecules include such vital entities as DNA, RNA, lipids (fats), and proteins. The antioxidant, by reacting with the oxidant, protects these important molecules from being damaged. Examples of antioxidants include vitamins A, C, E, B-1, B-5, B-6, the amino acid cysteine, the food antioxidants BHT and BHA, and the minerals selenium and zinc.

Substance which prevents or slows down oxidation of material exposed to air.

A substance that slows or interferes with the reaction of a fat or oil with oxygen. The addition of antioxidants to fats or foods containing them retards rancidity and increases stability and shelf life.

Substance that retards oxidative rancidity in fats by becoming oxidized itself and stopping a chain reaction

The ability of a substance to contrl or eliminate free radicals or reduce cellular oxidation in the body.

a substance that prevents oxidation or inhibits reactions promoted by oxygen.

Prevents or delays deterioration caused by oxidation.

Any organic compound that slows the process of oxidation.

a compound that may protect other compounds from the effects of oxygen. The antioxidant itself interferes with the oxidative processes.

A substance/chemical added to food or cosmetic products to reduce the spoilage effect that can often occur when the product is exposed to oxygen (in the air) after opening. Antioxidants may be natural or synthetically manufactured.

Chemical to reduce oxidation.

As used when referring to fluxes, an antioxidant is a material that prevents re-oxidation of the metal surfaces after the activator has prepared them for soldering. Often, another material such as the vehicle might also serve as an antioxidant.

Substances such as Vitamin E and is in some oils such as grapefruit seed extract

A chemical compound that has the ability to prevent the oxidation of substances with which it is associated.

Substance that slows down the oxidation of oils, fats, etc. to retard deterioration.

A molecule that is capable of reacting with free radicals and neutralizing them.

A synthetic or natural substance or agent that neutralizes free radicals and prevents cell damage that may lead to cancer. The isoflavones found in soy, such as genistein, are good antioxidants.

A chemical compound that slows or prevents oxygen from reacting with other compounds. Some antioxidants have been shown to have cancer-protecting potential because they neutralize free radicals. Examples include vitamins C and E, beta carotene, the minerals selenium and germanium, superoxide dismutase (SOD), coenzyme Q10, catalase, and some amino acids.

Antioxidants are chemicals that reduce the rate of oxidation reactions. Oxidation reactions are chemical reactions that involve the transfer of electrons from one substance to an oxidizing agent. Antioxidants can slow these reactions either by reacting with intermediates and halting the oxidation reaction directly, or by reacting with the oxidising agent and preventing the oxidation reaction from occurring.