Abundant in vegetables, whole grains, and fruits, antioxidants are naturally occurring nutrients that neutralize harmful, unstable molecules in the body called free radicals. Research shows that free radicals may be responsible for cancer, heart...

Antioxidants are molecules that prevent or slow down the breakdown of other substances by oxygen. In biology, antioxidants are scavengers of small, reactive molecules known as free radicals and include intracellular enzymes such as superoxide dismutase...

Antioxidants are chemical compounds that combat oxidants or oxidizing agents. In the chemical reaction known as oxidation, one reactant loses an electron while the other gains an electron. The reactant that loses an electron is called an oxidant, or...

Any of various compounds added to certain foods, natural and synthetic rubbers, gasolines, and other products to retard autoxidation (combination with oxygen in the air at room temperature) and its effects. Aromatic compounds such as aromatic amines,...

A dietary constituent (such as vitamins C and E and non-nutrients such as flavonoids) that has the capacity to remove or reduce the levels of FREE RADICALS in the body and thereby reduce the risk of certain cancers and other chronic diseases. Although...

An antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start...