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 ?
Antioxidant activity and cytotoxicity study of the flavonol glycosides from Bauhinia galpinii.
THE ANTIOXIDANT LEVELS IN VARIOUS PARTS OF MANGO FRUIT: EFFECT OF REGIONAL GROWTH.
A randomized controlled trial of antioxidant supplementation for pain relief in patients with chronic pancreatitis.
At the recent natural products trade show, Supply Side West, a novel bioassay, CAP-e, specifically developed to evaluate antioxidant bioavailability in vitro and in vivo, was recognized with the presentation of the NPI Scientific Excellence Award 2008.
Q Is it true that antioxidant supplements such as beta carotene, vitamin A and vitamin E can raise my risk of death?
Lactate-based neutralizers for use with all common antioxidant systems in polyolefins.
Investigators hypothesized that antioxidant-rich foods, such as fruits and berries, may increase antioxidant capacity following a meal, offsetting decreases in plasma antioxidant capacity associated with the consumption of fats, carbohydrates, and proteins.
Antioxidant 405 is a diphenylamine antidegradant that is said to offer excellent heat and oxidation resistance to most natural and synthetic polymers.
While it may be widely recognized that wheat contains antioxidants, researching the antioxidant effects of wheat in foods on human health is a complicated endeavor due to the chemical processes involved in food processing and preparation.
In an investigation called "A Dietary Antioxidant Index and Risk for Advanced Age-Related Macular Degeneration in the Age-Related Eye Disease Study" conducted by the National Eye Institute, researchers evaluated the antioxidant intake of more than 1,700 individuals who were between 60 and 80 years of age.
In chocolate, cocoa means higher antioxidant activity," announced the U.
Antioxidant molecules produced by cells or present in the diet can chemically neutralize those fragments, called free radicals, and stem the damage.