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Antioxidants
Compounds (e.g., phytochemicals) that act to prevent lipids from oxidizing (e.g., to plaque), breaking down (e.g., to carcinogenic compounds), or that act to capture and halt singlet oxygen (O-) free radicals; which can damage DNA in cells (i.e., causing mutations). Since oxidation of lipids in the blood is the initial step in atherosclerosis, consumption of large amounts of certain antioxidants (e.g., flavonoids, melanoidins, etc.) may help prevent atherosclerosis. Because oxidation reactions within the body often lead to formation of tissue-damaging free radicals (i.e., molecules containing an "extra" electron), consumption of antioxidants can help to prevent such tissue damage. Evidence indicates that tissue damage from free radicals may play a role in causing some arthritis, coronary heart disease, diabetes and cancers.
Synthetic analogues have also been manufactured (e.g.,
synthetic vitamins, etc.) which perform a similar
antioxidant function to naturally-occurring antioxidant phytochemicals.
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The term "ANTIOXIDANTS" also appears in the definition(s) of the following term(s): Carotenoids Anthocyanidins Polyphenols Xanthophylls Anthocyanosides Chalcone Isomerase Melanoidins |
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