A substance that reduces damage due to oxygen, such as that caused by free radicals. Well-known antioxidants include enzymes and other substances, such as vitamin C, vitamin E, and beta carotene, which are capable of counteracting the damaging effects of oxidation. Antioxidants are also commonly added to food products such as vegetable oils and pre [..]

A substance that protects cells from the damage caused by free radicals (unstable molecules made by the process of oxidation during normal metabolism). Free radicals may play a part in cancer, heart d [..]

Antioxidants are compounds that slow oxidation processes that degrade foods, fuels, rubber, plastic, and other materials. Antioxidants like butylated hydroxyanisole (BHA) are added to food to prevent [..]

Term used to describe certain feeds; refers to c or anything else that contains compounds that prevent the process of oxidization.

1920 (n.); 1932 (adj.), from anti- + oxidant.

A substance that protects the body from damage by oxidizing agents. Oxidizing agents are always present in the body and are often beneficial. However, when large amounts of oxidants are present in cel [..]

A substance that prevents or reduces oxidation of the material by air or oxygen.

A chemical substance that can be added to a plastic resin to minimize or prevent the effects of oxygen attack on the plastic (e.g. yellowing or degradation).

An enzyme or other organic molecule that can counteract the damaging effects of oxygen in tissues. Although the term technically applies to molecules reacting with oxygen, it is often applied to molecules that protect from any free radical (molecules with unpaired electron). Examples: beta-carotene, lycopene, vitamin E

A preservation agent, such as vitamins C or E, that slows the reaction rate of food to oxygen. Shown as an E number on packaging (E300–E321).

substance to stop decay (pop)

Antioxidants are chemical substances that help protect against cell damage from free radicals. Well-known antioxidants include vitamin A, vitamin C, vitamin E, carotenoids, and flavonoids.

A substance which prevents or reduces the rate of oxidation due to exposure of the material to air or oxygen.

A chemical substance that prevents oxidation by chemical means. Dietary antioxidants present in foods, like vitamins A, C and E, can assist the body to resist the damaging effects of reactive free radicals produced by the body’s metabolic processes.

  Compound that slows the rate of oxidation reactions.

A molecule that protects cells from oxidative damage of oxygen and free radical molecules that are chemically unstable and cause random reactions damaging proteins, nucleic acids, and cell membranes. Examples of dietary antioxidants are vitamins C, E, and K, and diverse plant products such as lycopene, a nutraceutical found in tomatoes.

A molecule capable of absorbing free radicals (highly reactive molecules produced during many metabolic processes that can damage DNA). Whether eating foods high in antioxidants is beneficial to healt [..]

A chemical compound or substance that inhibits oxidation.

compounds that delay or slow the rate of oxidation of autoxidizable substances e.g. BHA, Vitamin E.

A chemical added in small quantities to a petroleum product to increase its oxidative resistance in order to prolong its service life.

Additive which prevents degradation and oxidation of material when exposed to ambient air during processing and storage of finished product. Antistat

Chemical approved for the control of oxidation (rancidity) in food products. Approved antioxidants include: BHT, BHA, propyl-gallate. Regulations limit concentration to 0.003% for individual chemicals, 0.006% for combinations.

A compound that inhibits oxidation, which can cause deterioration and rancidity.

A substance that protects cells from the damage caused by free radicals.

(n) substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxides

Substances that protect the body from molecules that damage cells (free radicals); examples include beta carotene, vitamin C, vitamin A, and vitamin E.

[ant-, against + oxid-, oxygen or oxidation] (n) a substance that prevents oxidative damage done by free radicals. It does this primarily by giving up an electron to the free radical converting it to [..]

A substance that prevents damage caused by free radicals. Free radicals are highly reactive chemicals that often contain oxygen. They are produced when molecules are split to give products that have u [..]

Definition: (an-tee-OKS-i-dant) A substance that prevents damage caused by oxidation, which occurs naturally during metabolism.

Additive used to prevent yellowing of tubing and/or loss of strength during extrusion processing.

Illustrated Glossary of Organic Chemistry Antioxidant: A molecule that consumes reactive oxygen species such as hydroxyl radical, thereby preventing oxidative damage. Ascorbic acid, a hydrophilic anti [..]

A substance which decrease the rate at which another substance is oxidised. An example includes BHA.

any substance that prevents or reduces damage caused by reactive oxygen species (ROS) or reactive nitrogen species (RNS).

An antioxidant is a chemical that reduces the rate of particular oxidation reactions in a specific context, where oxidation reactions are chemical reactions that involve the transfer of electrons from a substance to an oxidising agent. Antioxidants are particularly important in the context of organic chemistry and biology: all living cells contain [..]

A material which, when added to a varnish or an oil, retards or prevents oxidation and drying.

Literally meaning 'against oxidation', an example of an antioxidants is vitamin E. They strengthen your dog's immune system, destroying free radicals and keeping the body cells in balan [..]

A substance that inhibits oxidation of other compounds.

A natural, chemical compound that slows or prevents oxygen from reacting with other compounds. Antioxidants are substances that protect cells from oxidative damage caused by molecules called free radicals. These chemicals can damage important parts of cells, such as proteins, membranes, and DNA. Some antioxidants have been shown to have cancer-prot [..]

Antioxidant: An enzyme or other organic substance, such as Vitamin E or beta carotene, that is capable of counteracting the damaging effects of Oxidation in animal tissues.

A substance that protects cells from the damage caused by free radicals (unstable molecules made by the process of oxidation during normal metabolism). Free radicals may play a part in cancer, heart disease, stroke, and other diseases of aging. Antioxidants include beta-carotene, lycopene, vitamins A, C, and E, and other natural and manufactured su [..]

A substance that blocks or inhibits the actions of free radicals, molecules that speed up the aging process and contribute to illness. Free radicals are found in rancid fats and oils and environmental hazards.

Antioxidants prevent the oxidation of foods that results rancidity or discoloration. They are used in baked foods, cereals, fats, oils and salad dressings.

A molecule that inhibits the oxidation of other molecules, therefore preventing or slowing cell damage. The most common dietary antioxidants are vitamins A, C, and E, beta-carotene, and lycopene.

A chemical that prevents oxidation, including damage caused by reactive oxygen species (ROS). Examples of antioxidants are vitamin C, vitamin E and selenium.

A compound that inhibits oxidation, often because it is preferentially oxidized. Antioxidants trap free radicals, breaking the chain of reactions and preventing damage to cell components.

Ingredients that prevent or slow deterioration due to chemical reaction with oxygen.

an unstable, but benign, molecule that preferentially couples with free radicals, thereby neutralizing them. Antioxidants most commonly found in skin care include forms of vitamins A, C and E as well [..]

<chemistry> One of many widely used synthetic or natural substances added to a product to prevent or delay its deterioration by action of oxygen in the air. Rubber, paints, vegetable oils and prepared foods commonly contain antioxidants. (13 Jan 1998)

A molecule that is capable of reacting with free radicals and neutralizing them.

A nutrient that has been found to seek out and neutralize free radicals in the body and to stimulate the body to recover more quickly from free-radical damage.

A substance which when added in small amounts to petroleum products, will delay or inhibit undesirable changes; such as the formation of gum, sludge, and acidity, which are brought about by oxidation.

Any substance that acts to slow or prevent the oxidation of another chemical. In nutrition, one of a group of vitamins that act against the effects of free radicals.