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.
American Heritage® Dictionary of the English Language, Fifth Edition. Copyright © 2016 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.

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
Collins English Dictionary – Complete and Unabridged, 12th Edition 2014 © HarperCollins Publishers 1991, 1994, 1998, 2000, 2003, 2006, 2007, 2009, 2011, 2014

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]
Random House Kernerman Webster's College Dictionary, © 2010 K Dictionaries Ltd. Copyright 2005, 1997, 1991 by Random House, Inc. All rights reserved.

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.
The American Heritage® Student Science Dictionary, Second Edition. Copyright © 2014 by Houghton Mifflin Harcourt Publishing Company. Published by Houghton Mifflin Harcourt Publishing Company. All rights reserved.
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
Based on WordNet 3.0, Farlex clipart collection. © 2003-2012 Princeton University, Farlex Inc.
Translations
антиокислител
Antioxidans
antioksüdant
antioksidanttihapettumisenestoaine

antioxidant

[ˈæntɪˈɒːksədənt] Nantioxidante m
Collins Spanish Dictionary - Complete and Unabridged 8th Edition 2005 © William Collins Sons & Co. Ltd. 1971, 1988 © HarperCollins Publishers 1992, 1993, 1996, 1997, 2000, 2003, 2005

antioxidant

anti-oxidant [ˌæntiˈɒksɪdənt] nantioxidant(e)
Collins English/French Electronic Resource. © HarperCollins Publishers 2005

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.
English-Spanish Medical Dictionary © Farlex 2012

antioxidant

adj & n antioxidante m
English-Spanish/Spanish-English Medical Dictionary Copyright © 2006 by The McGraw-Hill Companies, Inc. All rights reserved.
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.