A type of chemical that neutralizes potentially damaging oxidizing molecules known as free radicals. Some antioxidants occur naturally in the body; others (vitamin C, vitamin E, and beta-carotene, for example) are obtained through food intake or from dietary supplements.
A compound that can neutralise oxygen-free radicals in the body; these are atoms and chemical groups that can damage cells. Free radicals are the product of various disease processes as well as of such agents as poisons, radiation and smoking. Natural antioxidants also occur in the body.
A substance that prevents oxidation or slows a redox reaction. More generally, an agent that slows the formation of lipid peroxides and other free-radical oxygen forms, preventing the rancidity of oils or blocking damage from peroxides to the mitochondria of cells or cell membranes. (Examples : Vitamin E, Larrea (Chaparral), Gum Benzoin.)
n. a substance capable of neutralizing oxygen free radicals – the highly active and damaging atoms and chemical groups produced by normal metabolic processes, by various disease processes, and by poisons, radiation, smoking, and other agencies. Antioxidants occur naturally in the body and in certain foods and beverages; they may also be ingested in the form of supplements. They include *vitamin C (ascorbic acid), *vitamin E (tocopherols), and ?-*carotene. See also phytochemical.
a substance used to prevent or delay oxidation or deterioration, especially with exposure to air.
Compounds that protect the body against free radical activity and lipid peroxidation. Free-radical scavengers. Low levels in the tissues reduce the span of human life. High levels enable humans to live longer. The greater the oxidation damage to the DNA, the shorter the lifespan.
Vitamins A, C and E inhibit production of free radicals. Especially effective is beta-carotene, the precursor of Vitamin A, found in carrots, spinach, yams and some green leafy vegetables. Vitamin E and Selenium work together to prevent free radical damage to cell membrane. Antioxidants act favourably on glaucoma, Parkinson’s disease and rheumatoid arthritis.
This group claims to have an anti-tumour effect. Epithelial cancers may invade the respiratory and gastro-intestinal tracts, lungs, skin and cervix of the womb. The higher the level of antioxidants in the cells, the lesser the risk of epithelial cell cancer, and blindness in the aged. vChief antioxidants: Alfalfa, Comfrey, Asparagus (fresh), Beet tops, Dandelion leaves, Ginseng, Gotu Kola, Goldenseal, Irish Moss, Parsley, Walnuts, Watercress, Wheat sprouts. Perhaps the cheapest and most effective is Garlic.
Diet. Highly coloured fruits and vegetables: oranges, red and green peppers, carrots, apricots, mangoes, liver and spinach.
Supplements. Beta carotene (Vitamin A), Vitamin C, Vitamin E, Selenium, Zinc. See: SOD, FREE RADICALS. ... antioxidants
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