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Antioxidant |
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antioxidant /an·ti·ox·i·dant/ (-ok´si-dant) something added to a product to prevent or delay its deterioration by the oxygen in air.
Antioxidant Any substance that reduces the damage caused by oxidation, such as the harm caused by free radicals. Mentioned in: Smoking antioxidant a substance that in small amount will inhibit the oxidation of other compounds. Used in feeds and foods to prevent rancidification of polyunsaturated fats. |
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? Mentioned in | ? References in periodicals archive | |
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Recently, headlines announced that beans are a source of potent flavonoids and have surpassed blueberries as the top antioxidant food. But research by Rhee indicates there's natural antioxidant food ingredient that will retard development of those objectionable "off" flavors associated with rancidity--even in leftovers or long-warmed cafeteria offerings. |
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Antioxidant food
