antioxidant


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an·ti·ox·i·dant

 (ăn′tē-ŏk′sĭ-dənt, ăn′tī-)
n.
A substance that inhibits oxidation, especially one, such as vitamin E, vitamin C, or beta carotene, that protects cells from the sometimes damaging effects of oxidation.

antioxidant

(ˌæntɪˈɒksɪdənt)
n
1. (Elements & Compounds) any substance that retards deterioration by oxidation, esp of fats, oils, foods, petroleum products, or rubber
2. (Biology) biology a substance, such as vitamin C, vitamin E, or beta carotene, that counteracts the damaging effects of oxidation in a living organism

an•ti•ox•i•dant

(ˌæn tiˈɒk sɪ dənt, ˌæn taɪ-)

n.
1. a substance that inhibits oxidation.
2. an enzyme or other organic substance, as vitamin E or beta carotene, capable of counteracting the damaging effects of oxidation in animal tissues.
[1925–30]

an·ti·ox·i·dant

(ăn′tē-ŏk′sĭ-dənt, ăn′tī-ŏk′sĭ-dənt)
A chemical compound or substance that inhibits oxidation. Certain vitamins, such as vitamin E, are antioxidants and may protect body cells from damage due to oxidation.
ThesaurusAntonymsRelated WordsSynonymsLegend:
Noun1.antioxidant - substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxidesantioxidant - substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxides
glutathione peroxidase - an enzyme in the body that is a powerful scavenger of free radicals
atomic number 34, Se, selenium - a toxic nonmetallic element related to sulfur and tellurium; occurs in several allotropic forms; a stable grey metallike allotrope conducts electricity better in the light than in the dark and is used in photocells; occurs in sulfide ores (as pyrite)
carotenoid - any of a class of highly unsaturated yellow to red pigments occurring in plants and animals
inhibitor - a substance that retards or stops an activity
rust inhibitor - antioxidant that inhibits the formation of rust
beta-naphthol - an isomer of naphthol used in rubber as an antioxidant
E, tocopherol, vitamin E - a fat-soluble vitamin that is essential for normal reproduction; an important antioxidant that neutralizes free radicals in the body
ascorbic acid, vitamin C, C - a vitamin found in fresh fruits (especially citrus fruits) and vegetables; prevents scurvy
Translations
антиокислител
Antioxidans
antioksüdant
antioksidanttihapettumisenestoaine

antioxidant

[ˈæntɪˈɒːksədənt] Nantioxidante m

antioxidant

anti-oxidant [ˌæntiˈɒksɪdənt] nantioxidant(e)

an·ti·ox·i·dant

n. antioxidante. sustancia química que previene oxidación. uso de ácido fólico, vitamina C, beta-carotena para prevenir efectos de oxidación en las células.

antioxidant

adj & n antioxidante m
References in periodicals archive ?
An individual may have low antioxidant levels due to poor diet and toxin exposure.
In the study, the researchers found that black tea recorded the highest phenolic content, in-vitro phenolic availability and antioxidant activity.
Most raw fruits are rich in antioxidants. Frozen vegetables also have a high antioxidant level.
Citrus, strawberries, bell peppers, carrots, sweet potatoes, and dark leafy greens are some examples of produce rich in antioxidant vitamin C, vitamin E, or beta-carotene--but mix it up.
Research suggests that the vitamins C and beta-carotene--provided by a variety of fruits and vegetables--play an important role in the endogenous antioxidant system, as does vitamin E, which is found in whole grains and high-quality, properly extracted and protected vegetable oils.
Summary: The study was designed to assess and compare the antioxidant properties of plants namely, Glycyrrhiza glabra, Illicuim verum, Myristica fragrans, Curculigo orchioeides, and Embelia ribes.
Polyphenols have antioxidant, anti-inflammatory, anticarcinogenic and other properties.
The antioxidant capacity of the human body is closely linked to health, where the total antioxidant capacity of human serum is made up of enzymatic and nonenzymatic components.
antioxidant enzymes and iron-binding proteins) or by nonspecific mechanisms.
"It's possible that individual antioxidants, or the main foods that contribute those antioxidants-rather than the total antioxidant level in the diet-contribute to the lower risk of dementia and stroke found in earlier studies," she noted.