Antioxidant

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An antioxidant is a molecule that can slow or stop the oxidation, or electron transfer, of other molecules. It is in foods.

Antioxidants[change | change source]

Antioxidants are molecules that relieve oxidative stress by preventing formation and by inhibiting oxidation of free radicals[1]. They are able to donate one of their electrons or hydrogen to free radicals, stopping their chain reaction[2]. Found in our diet (e.g. vitamins) or formed inside our body e.g. enzymes, antioxidants can protect us from the damaging effects of free radicals[3].

The best way to combat free radicals is to have a diet of fresh fruits and vegetables, red wine, and green tea [2][4]. These functional foods are rich in phytochemicals with antioxidant properties. Health supplements enriched with antioxidants are also now widely available.

References[change | change source]

  • Afzal, M., Armstrong, D. (2002). “Fractionation of herbal medicine for identifying antioxidant activity”. In: Armstrong, D. (Ed.) Methods in Molecular Biology, vol. 186: Oxidative Stress Biomarkers and Antioxidant Protocols, Humana Press Inc.[3]
  • Halliwell, B., Aeschbach, R., Loliger, J., Aruoma, O.I. (1995). ”The characterization of antioxidant”. Food and Chemical Toxicology 33(7): 601–617.[1]
  • Kaur, C., Kapoor, H. (2001). “Review: antioxidants in fruits and vegetables – the millennium’s health”. International Journal of Food Science and Technology 36: 703–725.[2]
  • Percival, M. (1998). “Antioxidants”. Clinical Nutrition Insights 1/96 Rev. 10/98. http://acudoc.com/Antioxidants.PDF[4]
  1. 1.0 1.1 Halliwell, B., Aeschbach, R., Loliger, J., Aruoma, O.I. (1995). ”The characterization of antioxidant”. Food and Chemical Toxicology 33(7): 601–617.
  2. 2.0 2.1 2.2 Kaur, C., Kapoor, H. (2001). “Review: antioxidants in fruits and vegetables – the millennium’s health”. International Journal of Food Science and Technology 36: 703–725.
  3. 3.0 3.1 Afzal, M., Armstrong, D. (2002). “Fractionation of herbal medicine for identifying antioxidant activity”. In: Armstrong, D. (Ed.) Methods in Molecular Biology, vol. 186: Oxidative Stress Biomarkers and Antioxidant Protocols, Humana Press Inc.
  4. 4.0 4.1 Percival, M. (1998). “Antioxidants”. Clinical Nutrition Insights 1/96 Rev. 10/98. http://acudoc.com/Antioxidants.PDF