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 ?
Their new synthesis technique improves the throughput of metal-chelating active packaging coatings, making possible the potential roll-to-roll fabrication of the materials for antioxidant food packaging applications.
A number of studies suggest that a diet rich in omega-3 fatty acids and antioxidants (see Antioxidant Food Sources) can help protect brain cells and slow cognitive decline.
Sprouts as antioxidant food resources and young people's taste for them.
Chocolate incidentally is a powerful antioxidant food, four times more powerful than green tea.
It makes it possible to determine a black currants and raspberries as promising as a component in antioxidant food composition: juices, purees, cream, dairy products, pastry products, etc.
Summary: ACTIAGEA is a revolutionary duo of products which comprises a Facial Serum - ACTIAGEA SERUM INTELLIGENT and an antioxidant food supplement ACTIAGEA BEAUTE BIO-ACTIVE.
But research by Rhee indicates there's natural antioxidant food ingredient that will retard development of those objectionable "off" flavors associated with rancidity--even in leftovers or long-warmed cafeteria offerings.
In addition, the researchers concluded their findings pointed to "the importance of antioxidant food sources rather than dietary supplements.
ANTIOXIDANT FOOD SOURCES Vitamin C citrus fruits; strawberries; green leafy vegetables; raw cabbage; green peppers; potatoes; broccoli Vitamin A dark-green, orange, and yellow vegetables and fruits, (beta-carotene) such as carrots, squash, sweet potatoes, tomatoes, kale, collard greens, peaches, apricots and cantaloupe Vitamin E nuts; seeds; wheat germ; whole grains; vegetable oil; fish-liver oil; green, leafy vegetables Selenium garlic; eggs; chicken; grains; red meat; fish and shellfish Alpha- dark-green, leafy vegetables, including spinach and lipoic acid collard greens; broccoli; beef; organ meats such as lycopene pink grapefruit; guava; watermelon; rosehips; tomato Polyphenols tea; berries; grapes; turmeric; sesame seeds; artichokes ginkgo biloba leaves of the ginkgo biloba tree
1) When tested against popular antioxidant food extracts, pomegranate demonstrated the most potent free-radical-suppressing effects by far.