Definition of Antioxidant

1. Noun. Substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxides.




Definition of Antioxidant

1. Noun. Any substance that acts to slow or prevent the oxidation of another chemical. ¹

2. Noun. In nutrition, one of a group of vitamins that act against the effects of free radicals. ¹

3. Adjective. Acting or having agents that act against oxidation. ¹

¹ Source: wiktionary.com

Definition of Antioxidant

1. [n -S]

Medical Definition of Antioxidant

1. 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)

Lexicographical Neighbors of Antioxidant

antinutritive
antiobesity
antiobscenity
antioccupation
antiodontalgic
antioestrogen
antioestrogenic
antiofficial
antioncogene
antioncogenic
antiopera
antioperas
antiophthalmic factor
antioppression
antiorgastic
antioxidant (current term)
antioxidants
antioxidation
antioxidative
antioxidize
antioxidized
antioxidizes
antioxidizing
antioxygen
antioxygenic
antiozonant
antiozonants
antipain
antipapal

Literary usage of Antioxidant

Below you will find example usage of this term as found in modern and/or classical literature:

1. Oxygen/Nitrogen Radicals and Cellular Injury edited by Kenneth B. Adler, Robert D. Devlin, Val Vallyathan (2000)
"The Nature of antioxidant Defense Mechanisms: A Lesson from Transgenic Studies Ye-Shih Ho,1 Jean-Luc Magnenat,2 Mary Gargano,1 and Jin ..."

2. Reviews in Environmental Health (1998): Toxicological Defense Mechanics edited by Gary E. R. Hook, George W. Lucier (2000)
"An example of this is the protective effect of vitamin E on methylmercury toxicity. Vitamin E is an antioxidant and prevents free radical injury caused by ..."

3. Nutrient Composition of Rations for Short-term, High-intensity Combat Operations by Institute of Medicine (U. S.), Fnb, High-stress Situations, Committee on Military Nutrition Research, National Academy of Sciences (2006)
"antioxidant defense mechanisms in the body include a variety of enzymes ... One class of antioxidant compounds from plant-based foods is the polyphenols. ..."

4. Eighth Annual Report on Carcinogens: 1998 Summary edited by Barry Leonard (1999)
"Its antioxidant properties are not lost during cooking; BHA-stabilized ingredients may be used to produce stabilized products (Kirk-Othmer V.9, 1978). ..."

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