Antioxidant (ANN-tee-AWK-si-dunt) A substance that can neutralize dangerous compounds called reactive oxygen species. Antioxidants are found naturally in our bodies and in foods such as fruits and vegetables.
Antioxidants
Free radicals organic ions with unpaired electrons. These molecules are destructive because they steal electrons from DNA and other molecules.
Antioxidants
- Antioxidants are substances that may protect cells from the damage caused by unstable molecules known as free radicals. Free radical damage may lead to cancer.
Antioxidants are another recent discovery. Using energy in our bodies often has damaging side effects on cells, and certain food elements such as vitamin C have been seen to be vital in protecting against the aging effect of this oxidizing damage.
Antioxidants are another recent discovery. As cellular metabolism/energy production requires oxygen, potentially damaging (e.g. mutation causing) compounds known as radical oxygen species or free radicals form as a result.
Vitamin A and E are called antioxidants and protect the cells from "free radicals" which can cause gene mutations and therefore cancer. (Cancer is caused by mutations in our body cells.) Vitamin K helps in blood clotting.
Male smokers are particularly at risk as they have depleted antioxidant pools (cigarette smoke is extremely high in oxidants).
Many foods contain antioxidants and other nutrients that may help to prevent cancer. The National Cancer Institute recommends a diet with large amounts of colorful fruits and vegetables.
A plant that has been shown to have certain antioxidant, anti-inflammatory, and neuroprotective properties.
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Ascorbate (vitamin C) A water-soluble vitamin that functions as an antioxidant and is required for the hydroxylation of collagen; scurvy results if ascorbate is deficient.
 See also: Biology, Protein, DNA, Long, Human
  
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