antioxidant (redirected from Free radical scavengers)

antioxidant /an·ti·ox·i·dant/ (-ok´sĭ-dant) something added to a product to prevent or delay its deterioration by the oxygen in air.

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an·ti·ox·i·dant (nt-ks-dnt, nt-)

n.

1. A chemical compound or substance that inhibits oxidation.

2. A substance, such as vitamin E, vitamin C, or beta-carotene, thought to protect body cells from the damaging effects of oxidation.

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Antioxidant

Any substance that reduces the damage caused by oxidation, such as the harm caused by free radicals.

Mentioned in: Smoking

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antioxidant

[-ok′sidənt]

a chemical or other agent that inhibits or retards oxidation of a substance to which it is added. Examples include butylated hydroxyanisole and butylated hydroxytoluene, which are added to foods or the packaging of foods containing fats or oils to prevent oxygen from combining with the fatty molecules, thereby causing them to become rancid.

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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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oxidative stress 

A term used to describe the effect of oxidation in which an abnormal level of reactive oxygen species (ROS), such as the free radicals (e.g. hydroxyl, nitric acid, superoxide) or the non-radicals (e.g. hydrogen peroxide, lipid peroxide) lead to damage (called oxidative damage) to specific molecules with consequential injury to cells or tissue. Increased production of ROS occurs as a result of fungal or viral infection, inflammation, ageing, UV radiation, pollution, excessive alcohol consumption, cigarette smoking, etc. Removal or neutralization of ROS is achieved with antioxidants, endogenous (e.g. catalase, glutathione, superoxide dismutase) or exogenous (e.g. vitamins A, C, E, bioflavonoids, carotenoids). Oxidative damage to the eye, particularly the retina and the lens, is a contributing factor to age-related macular degeneration and cataract.

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antioxidant

Nutrition Any agent–eg, vitamins A, C, and E, selenium, and others, that is capable of reducing highly histotoxic O₂ reduction products and reactive O₂ species—eg hydroxyl radical, which derive from superoxide anion–O₂·– and H₂O₂, the univalent and bivalent reduction products of O₂, generated during the normal intermediate metabolism of the respiratory chain; other antixodants include glutathione, α-tocopherol–vitamin E, bilirubin. See Catalase, Ceruloplasmin, Free radical, Glutathione, Peroxidase, Superoxide dismutase, Transferrin.

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Patient discussion about Free radical scavengers.

Q. What are “antioxidants”? and what do they do? I’ve been hearing about antioxidants for quite some time now, they are supposedly help to keep us younger. What do they do and is it true?

A. When every biological system works- it creates oxidants. These are materials that are very active and they “look for” something to react with. So when you eat (an example) there are a lot of oxidants created. they move around in the colon and they usually react with colon cells, thus destroying them. This also happens while breathing, cell metabolism and a lot of biological processes. Antioxidants counteract these free oxidants and stop their harmful reaction.

Q. My friend favors to eat an antioxidants pizza rich with fruits and vegetables. In what way it is good. I like to eat pastries and pizzas. I am a tailor so my work is sedentary as most of time I do work by sitting. During lunch hours I take pizzas and evenings I love to hang out for pastries in a café with my friends. This has become my way of life. My friend favors to eat an antioxidants pizza or any pizza rich with fruits and vegetables. He says its good but he was not able to explain the reasons. I want to know in what way it is good.

A. It is good in that he is getting a certain percentage of daily nutrition rather than just greasy pizza. But it would be better health wise without the pizza

Chad Levin
www.EasyToInsureME.com
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