antioxidant

[an-tee-ok-si-duhnt, an-tahy-]

noun

1. Chemistry.,  any substance that inhibits oxidation, as a substance that inhibits oxidative deterioration of gasoline, rubbers, plastics, soaps, etc.

2. Biochemistry.,  an enzyme or other organic substance, as vitamin E or beta carotene, that is capable of counteracting the damaging effects of oxidation in animal tissues.

adjective

1. Chemistry.,  of or relating to an antioxidant.

antioxidant

/ ˌæntɪˈɒksɪdənt /

noun

1. any substance that retards deterioration by oxidation, esp of fats, oils, foods, petroleum products, or rubber

2. biology a substance, such as vitamin C, vitamin E, or beta carotene, that counteracts the damaging effects of oxidation in a living organism

antioxidant

1. A chemical compound or substance that inhibits oxidation. Certain vitamins, such as vitamin E, are antioxidants and may protect body cells from damage caused by the oxidative effects of free radicals.

Word History and Origins

Origin of antioxidant¹

First recorded in 1925–30; anti- + oxidant ( oxid(ize) + -ant )

Example Sentences

Like açaí berries - these strange fruits are rich in antioxidants, fibre or fatty acids.

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Consistent exercise improved gut bacteria, boosted antioxidant defenses, and reversed age-related changes in T cells by stabilizing DNA and adjusting epigenetic marks such as reducing ETS1 expression.

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"That lack of success might be related to the inability of antioxidants to block ROS at their source and do so selectively without altering cell metabolism," Dr. Adam Orr explained.

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Cysteine has long been known for its antioxidant properties, but this study is the first to show that it also helps intestinal stem cells regenerate.

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Plant foods also contain fiber and antioxidants that are good for a person’s health.

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