Research topic: antioxidant

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antioxidant

The Columbia Encyclopedia, Sixth Edition
antioxidant substance that prevents or slows the breakdown of another substance by oxygen. Synthetic and natural antioxidants are used to slow the deterioration of gasoline and rubber, and such antioxidants as vitamin C (ascorbic acid), butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) are added to foods (see food additives ) to prevent them from becoming rancid or from discoloring. In the body, nutrients such as beta-carotene (a vitamin A precursor), vitamin C, vitamin E, and selenium have been found to act as antioxidants. They act by scavenging free radicals , mo... Read more
antioxidant
antioxidant A substance that retards the oxidative rancidity of...especially vegetable oils, contain naturally occurring antioxidants, including vitamin E , which protect them against rancidity for some time. Synthetic antioxidants include propyl, octyl, and dodecyl gallates, butylated... Read more
antioxidant
antioxidant (anti- oks -i-dănt) n. a substance capable of neutralizing oxygen free radicals, the highly active and damaging atoms and chemical groups produced by various disease processes and by poisons, radiation, smoking, and other agencies. Antioxidants include vitamin C (ascorbic acid), vitamin E ... Read more

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