certain vitamins, minerals and herbal substances that are free radical scavengers.

Ingredients in skin care products that fight free radicals, which contribute to skin damage and aging.

Vitamins and other substances found mainly in vegetables and fruit.

like beta carotene and vitamins C and E, protects the cells in your body from an unstable form of oxygen called a free radical. The antioxidant combines with the free radical to prevent it from attaching to and damaging the cells in your body.

Means small compounds that minimize tissue oxidation. They also control free radicals and their negative effects.

Nutrients that may help protect against cancer.

Protect your cells from an unstable form of oxygen called free radical. Common antioxidants are beta carotene, vitamin C and vitamin E.

Chemical compounds used to protect certain food components from being destroyed or lost through oxidation.

Antioxidants are natural or synthetic substances that retard the development of oxidation in oils and fats i.e. increase the peroxide value.

substances found in vitamins and other materials that help repair and prevent cell damage caused by free radicals. Examples include grapeseed extract, green algae (flavonoids), lycopene (beta-carotene), ginseng, licorice, rosemary, juniper, lipoic acid, alpha-linoleic acid. The strongest known natural antioxidants are ginkgo biloba and green tea.

Chemicals that protect against oxidation, which causes rancidity in fats and damage to DNA.

Substances, which are added to cosmetic products to inhibit reactions, promoted by oxygen, thus avoiding oxidation and rancidity.

These fight free radicals introduced to the skin through the air we breathe, the sun, and toxins we encounter every day. Free radicals are electrons that are loose in the cells and cause damage on a cellular level, creating anything from sagging skin and minor skin blemishes, to cancer.

Antioxidants act as stabilizers by preventing oxidation or "breakdown" of polyunsaturated fatty acids such as essential fatty acids in oils and in the body. Antioxidants are essential for health and include vitamins such as vitamin E, mixed tocopherols, vitamin C and beta carotene.

Any substance that reduces oxidative damage (damage due to oxygen) such as that caused by free radicals.

Antioxidants are natural of synthetic substances which retard the development of oxidative rancidity in oils and fats. i.e. increases in peroxide value. The addition of Antioxidants is controlled by "The Antioxidant in Food Regulations - 1958 No. 1454".

Substances that slow the rate of oxidation reactions. Antioxidants work in different ways. Some, such as the naturally-occurring polyphenols in tea, limit cell damage by neutralising free radicals.

Any synthetic or natural substance that is capable of counteracting the damaging effects of oxidation (when oxygen molecules break down) in body tissues. Oxidation produces potentially harmful molecules such as free radicals. Antioxidants convert free radicals into harmless waste products. Examples of antioxidants are Vitamins A, C, E and Selenium.

Antioxidants are chemical magnets that disarm highly reactive and damaging forms of oxygen, which are called collectively "free radicals." In chemicalspeak, these molecules are reactive because they have an extra electron to give away - and want to do it quick. Free radicals are the natural byproducts of energy metabolism in the cell but also come from outside sources. Although many phytochemicals are antioxidants, the most widely recognized and researched are beta carotene and vitamins C and E.

boost the skins strength to protect against environmental free radical attack, preventing and repairing sun damage. Known to firm, smooth and stimulate collagen production.

Nutrients that combat ever-present free radicals created through oxidation in the body. Free radicals are believed to contribute to a number of health problems.

substances produced by the body which counteract the effects of free radicals. Present in dark green, leafy vegetables such as spinach and kale, and may also be acquired through supplements such as Vitamins C, E, and carotenoids, including beta-carotene.

General label for vitamins, enzymes and minerals that may help prevent damage to the body caused by oxygen free radicals, harmful by-products produced during normal metabolism. Some evidence suggests that antioxidants may be beneficial for arthritis, cancer, blood vessel disorders, inflammation, allergies, heart disease, blood pressure, gum disease, eye problems, lung and nervous system problems and skin care. Many over-the- counter vitamins now contain antioxidants, including some formulated especially for the eye. Commonly recognized antioxidants include vitamins A, C and E, and yellow-colored carotenoids such as beta-carotene.

A substance that prevents or slows the breakdown of body tissues by oxygen.

Antioksidantti Antioxidant A compound which retards deterioration caused by oxidation

Antioxidants protect the body against the destructive effects of free radicals by neutralizing them before they can cause cellular damage and disease.

Technically defined, these are preservatives that prevent the oxidation of, or spoiling of, fats. Antioxidants have recently also been recognized as scavengers of harmful free radicals in the body. Natural anti-oxidants include turmeric and vitamins A, C and E.

We are finding more and more present in our skin care these days, and for good reason. Our environment can severely damage our skin by oxidizing and deteriorating our cells, like rust on a car, in the form of free radicals. Antioxidants fight free radicals, and prevent much of this damage.

Chemicals so easily oxidized that they protect other substances from oxidation; reducing agents.

substances that protect cells from being damaged by oxidation.

Substances that prevent oxidation of body cells created by the presence free radicals - mostly vitamins and minerals, and certain foods and phytonutrients.

Molecules able to counteract the damaging effects of free radical induced oxidation by donating an electron to neutralize free radicals.

a chemical that prevents the oxidation of other chemicals

a compound that prevents oxidation

A chemical compound or substance that inhibits oxidation, or A substance, such as vitamin E, vitamin C, or beta carotene, thought to protect body cells from the damaging effects of oxidation.

Chemicals which combines with oxygen and free radicals to prevent fats and oils from becoming oxidized or rancid. Example include vitamins A, C, E, B-1, B-5, B-6, the amino acid cysteine, the food antioxidants BHA (butylated hydroxyanisole) and BHT (butylated hydroxytoluene) and minerals such as selenium and zinc. Antioxidants help prevent cancer and heart disease.

Materials which when added to a flexible polyurethane foam formulation improve the resistance of the foam to oxidative type reactions, such as scorch resulting from high exothermic temperatures.

Substances, such as beta-carotene and vitamins C and E, which block or inhibit oxidation within cells. Antioxidants may reduce the risks of cancer and slow the progression of age-related macular degeneration (AMD).

Substances that prevent the formation of free radicals which cause the oxidative deterioration that causes rancidity in oils or fats and also premature ageing. Natural sources include vitamins A, C and E.

Nutrients that posess the capacity to chemically react with and neutralize harmful molecules such as free radicals, molecules or atoms that can chemically bond to and damage DNA, proteins, and cells. Free radicals are generated by infection, tobacco smoke, air pollutants, ultarviolet light, radiation, enviromental toxins and excessive food processing.

substances that neutralize damaging, supercharged particles.

include vitamins A and C which help prevent oxygen from combining with chemicals in the body that form free radicals, which can cause chromosomal damage.

Chemicals that help combat free radicals. Free radicals can cause malignancies and destroy connective tissue beneath the skin. Major antioxidants are Vitamins A, C, E and Selenium.

Preserves cellular integrity to maintain a functioning metabolism. Neutralizes the free radicals and eliminates toxins from the skin, thereby slowing premature aging of these tissues.

Applied topically, antioxidants neutralize free radicals before they attach themselves to the cell membrane and destroy the cell. They are also added to cosmetic formulations to prevent oxidation.

Compounds that protect cells against the damaging effects of reactive oxygen species by “quenching” the oxygen appetite of free radicals – unstable oxygen molecules that cause damage to cells, DNA and tissues. Research suggests that consumption of antioxidant-rich foods, including cocoa and dark chocolate, reduces damage to cells from free radicals. This may slow down, prevent, and even reverse certain diseases that result from cellular damage, and perhaps even slow down the natural aging process

These are vitamins and minerals that protect the body from damaging free radicals. The antioxidants attach themselves to the free radicals, making the free radicals safe again. The main antioxidants are vitamin A, vitamin C, and vitamin E.

are chemicals that are added to foods containing fat to prevent oxygen from combining with the fatty molecules. Oxidation would cause the fatty food to become rancid.

Certain vitamins that can reduce oxidation in humans and helps in preventing cataracts.

specific vitamins, minerals, and nutrients that protect the body against free-radicals.

Includes vitamins C, E, Beta-carotene, which help reduce risk of coronary heart disease and other health problems.

are phytochemicals that render free radicals harmless and stop the chain reaction formation of new free radicals; and may play a significant role in reversing many of the effects of ageing and disease

are chemicals that prevent fruit, must or wine from oxidising. The most important is ascorbic acid (300).

substances, such as vitamins C, E and A and beta-carotene, that counteract the damaging effects of oxidation in the body

substances that reduce oxidative damage (damage due to oxygen) such as that caused by free radicals. Free radicals are highly reactive chemicals that attack molecules by changing their chemical structures. Well-known antioxidants include vitamin E and beta-carotene (which is converted to vitamin A).

Generally, darker honeys and those with higher water content have stronger antioxidant potential. The antioxidants identified thus far in honey are pinocembrin, pinobanksin, chrysin and galagin. Pinocembrin is unique to honey and found in the highest amount relative to the others. Ascorbic acid (vitamin C), catalase and selenium are also present.

These work to neutralise the potentially damaging free radicals in the body. Vitamins C, E and Beta-carotene are antioxidants.

these chemical substances deactivate potentially dangerous free radicals before they can injure a cell's machinery. Worldwide, researchers are discovering just how effective nature's antioxidants can be as our body's free radical “bouncers.” Among the most recognized and dedicated bouncers are Vitamin A, C, and E. Vitamin C being the most powerful. Apple slices are kept from browning by dipping them in lemon juice, which is naturally rich in ascorbic acid (Vitamin C), an antioxidant. Each living cell produces its own antioxidants. But the ability to produce them decreases with age. That is why our diet should supply phytochemicals (which include antioxidants), vitamins, and minerals.

Antioxidants may help to maintain overall health. Studies show that antioxidants may be able to help fight off toxic oxygen molecules (often called "free radicals"), a byproduct of metabolism and exposure to oxidizing substances.

Natural body chemicals or drugs that reduce oxidative damage, such as that caused by free radicals.

Chemicals produced by the body or absorbed from the diet to neutralise the effects of free radicals. See PDS information sheet Antioxidants (FS67) - 570kb pdf format.

Substances which are thought to protect cells from damage caused by 'Free Radicals'. Free Radical damage may lead to Cancer. Antioxidants are abundant in fresh fruit and vegetables; and also in nuts, grains, meat, poultry and fish.

A chemical substance added to a plastic resin to minimize or prevent the effects of oxygen attack on the plastic, e.g., yellowing or degradation. Chemical attacks by oxygen can render a plastic brittle or cause it to lose desired mechanical properties.

natural body chemicals (including vitamins, minerals, and enzymes) which protect against cell damage inflicted by free radicals, which cause disease, such as cancer and aging.

Substances that have the ability to inactivate harmful FREE RADICALS. There is growing scientific evidence that a diet high in antioxidants may protect against certain chronic diseases such as cancer, coronary heart disease, and cataracts. Substances in food that are not vitamins or minerals and demonstrate antioxidant activity are sometimes referred to as PHYTOCHEMICALS. LYCOPENE is an example of a phytochemical with potent antioxidant activity that is present in tomatoes.

Group of vitamins, minerals, enzymes, phyto-nutrients, and phyto-chemicals that help to protect the body from free radicals that are a result of pollutants, pesticides, antibiotics, etc.

Reactive by-products of normal metabolic processes produce three forms of oxygen: molecular oxygen, peroxide, and super-oxide. All three forms react by taking electrons from other molecules, a type of reaction called oxidation. The body prevents damaging oxidation by providing compounds with which the oxidants can react harmlessly. These compounds are called antioxidants. Antioxidants are molecules which can safely donate one of their own electrons to free radical molecules thus neutralizing the free radical. Antioxidants act as scavengers, helping to prevent cell and tissue damage that could lead to cellular damage and disease. Antioxidants also supplement and enhance nutrients and biochemicals that may be overly depleted in the body or avoided in the diet, primarily as a result of aging. Many nutrients have antioxidant functions. The nutrients most frequently recognized as having antioxidant capacity are Vitamin E, the mineral selenium, beta carotene, and Vitamin C. Proanthocyanidin is considered to be one of the most powerful antioxidants.

compounds that protect against cell damage inflicted by molecules, called oxygen-free radicals, which are a major cause of disease and aging.

A group of vitamins, minerals, and enzymes that help protect our body from the formation of destructive, reactive molecules known as free radicals. Antioxidants, such as Vitamins A, C, and E, the mineral selenium, and other nutrients also act as free radical scavengers, neutralizing the free radical particles.

Agents which retard the action of oxygen in substances subject to oxidisation.

Compounds that hold back chemical reactions with oxygen (oxidation) and are thought to reduce the risk of some cancers. Examples are vitamins C and E and beta-carotene.

Substances that work to deactivate free radicals formed by oxygen during normal cellular metabolism, solar UV or environmental toxins. They work by either binding to the free radicals thereby transforming them into non-damaging compounds (quenchers) or by stopping the chain reactions they initiate (chain breakers). Antioxidants come in a variety of forms and include Vitamin C, Vitamin E, the carotenoids, and selenium.

any ingredient that can reduce the harmful effects of oxygen, sunlight, or other sources of free-radical cellular damage. Their primary effect on skin is their ability to reduce inflammation and irritation.

Micronutrients that destroy or neutralize free radicals, those molecules which have been identified to cause the stimulation of abnormal cellular reproduction (cancer) and cellular destruction (aging).

Skin conditioning agents that prevent oxidation and protect the skin from nature's drying elements.

Micronutrients which destroy or neutralize free radicals.

Enzymes that protect your body by capturing free radicals and escorting them out of your body before they do any more damage.

Substances that fight against oxygen-derived free radicals to prevent them from reacting with body tissue which could result in cellular damage. Common antioxidants include vitamin C and vitamin E.

Group of vitamins, minerals, enzymes, phytonutrients, and phytochemicals that help to protect the body from free radicals that are a result of pollutants, pesticides, and other invasive agents.

are the nutrients that neutralize and deactivate free radicals.

are a group of vitamins, minerals, and enzymes that help protect the body from forming free radicals. Free radicals are atoms or groups of atoms that can damage the cells, impairing the immune system and leading to infections and various degenerative diseases. Examples of antioxidants: Vitamins A, C, and E, Gamma Linoleic Acid (GLA), selenium to name a few.

Minimize tissue oxidation and help reduce free radicals in the body.

Oxygen, an essential element for life, can create damaging by-products called "free radicals," during normal metabolism at the cellular level. Antioxidants are the substances like vitamin E, selenium and phytochemicals found in whole grains that help counteract this cellular reaction. Antioxidants bind free radicals, rendering them inactive and help to eliminate them before they can cause damage. They can also repair cellular damage. Oxidation is linked to a variety of diseases, such as heart disease, stroke and certain cancers. For example, antioxidants protect blood cholesterol from being oxidized and turned into a form that is more easily deposited in the arteries.

Any substances which delay the process of oxidation.

Vitamins A, C and E, along with various minerals, which are useful to protect the body from "free radicals". Free radicals are unstable cells, which react with each, naturally created in the body, and also caused by factors such as smoking and radiation. Free radicals may cause cell damage, which leads to disease.

Substances that inhibit the actions of unstable forms of oxygen (free radicals), which can accelerate the development of atherosclerosis and cancer

Micro-nutrients which destroy or neutralize free radicals. Molecules which have been implicated as one causative factor in the stimulation of abnormal cellular reproduction (cancer) and cellular destruction (aging).

Substance that inhibits oxidation and guards the body from the damaging effects of free radicals.

substances that protect against cell damage by guarding the cell from oxygen free radicals

substances, such a vitamins E and C, that prevent oxidation at the cellular level. It is surmised that oxidation is the chemical reaction central to the aging process.

Substance that inhibits oxidation of cells in the body. Commonly known to absorb or scavenge free radicals in the body, preventing them from oxidizing harmfully with other molecules. Valued as vital protectors against ageing, cancers and coronary heart disease. Examples: Vitamins C and E, Beta-Carotene, Melatonin, and the minerals Selenium and Zinc.

Substances that can neutralize the effects that free radicals may have on the body. Free radicals are formed during the natural course of metabolism and have been linked to various types of tissue damage, including the development of cancer.

those who rally against oxygen intake.

Substances which ‘mop up' harmful oxygen products

Compounds that retard the rate of oxidation of a polymer.

Reactive compounds that neutralize destructive free radicals. Glutathione and other antioxidant enzymes are made by the body. Vitamins A, C, and E are antioxidants found in food.

A number of substances that battle against oxygen-derived free radicals to prevent them from over reacting with body tissue that could cause cellular damage. Compounds like vitamins C and E, the vitamin A precursor beta-carotene, alpha-lipoic acid, and the minerals selenium and zinc, are all quite common antioxidants. (See Free Radicals).

Any substances that prevent or impede cell oxidation (destruction) by free radicals, etc. See: Vitamin C; Grape Seed; Vitamin E

Compounds that protect cells from by-products of reactions involving oxygen. Chemical reactions happen all of the time in cells. Normal cell metabolism, in which oxygen is involved, can produce by-products called free radicals. These free radicals are highly reactive compounds, which can damage the cell. The antioxidants react with the free radicals, acting as scavengers, and sparing the cell from injury.

Substances that protect the cells of the body from damage due to free radicals. Certain vitamins and minerals are active antioxidants; many are provided by dietary sources such as fruits and vegetables.

Substances in fruits, vegetables, whole grains, nuts, and seeds that can help prevent or slow build up of cholesterol and other fat-like substances in the arteries. Vitamins C and E and beta-carotene are all antioxidants that help protect against coronary heart disease.

Antioxidants are nutrients that block some of the damage caused by toxic by-products released when the body transforms food into energy or fights off infection. Antioxidants help prevent the oxidation of free radicals -- substances that cause damage to cells. Free radical damage causes the body to age, and impairs the immune system leading to infections, cancer, or degenerative diseases such as heart disease and Alzheimer's disease. Free radical scavengers such as antioxidants, certain enzymes, vitamins, and minerals help keep the damage in check.

Substances such as Vitamins A, C and E and minerals such as copper, magnesium and zinc. Believed to destroy free radicals, which some scientists think may not only accelerate aging but also contribute to the formation of cancers and cataracts.

substances capabls of protecting cell membranes and Macromolecules including lipids, DNA and RNA from the damage caused by oxidative reactions. Protective effects by these compounds against Carcinogenesis have been shown in experimental animals. Some Vitamins, Phytochemicals and food preservatives have antioxidant properties.

A group of compounds that help to protect the body from the formation and elimination of free-radicals. Free-radicals are formed from exposure to sunlight and pollution and also as a byproduct of cell metabolism. Alcohol, cigarette smoke, stress and even diet also affect the level of free-radical development in the body. Excellent antioxidants include Vitamin A, Vitamin E, Vitamin C, zinc, selenium, ginkgo biloba, grape seed extract, and green tea extract.

Helps prevent oxidative rancidity of fats to ensure nutrient stability food safety during storage. BHA (butylated hydroxyanisole) and BHT (buylated hydroxytoluene) are examples of antioxidants use in human and pet foods.

Antioxidants are scavengers that may neutralize free radicals before they get a chance to harm you body. They get their name from their ability to inhibit oxidation. There are lots of different substances we call antioxidants, including many vitamins and minerals. Of course, not all antioxidants are created equal, and some of the most powerful, polyphenol antioxidants are found in great abundance in POM Wonderful Pomegranate Juice. Which is why we call POM Wonderful Pomegranate Juice, “The Antioxidant Superpower(tm)”.

A group of additives which provide thermal protection, mostly by intervening within the oxidation process.

Additive used in floor finishes to prevent film degradation caused by increased oxidation during high speed buffing.

Prevents oxidation (combining with oxygen). Anti-oxidant substances include Superoxide Dismutase, Selenium, Vitamin C and Vitamin E, and zinc. find all NHC pages containing: antioxidants

Synthetic or natural substances that help block the damage done by free radicals.