Journal of Nutraceuticals and Food Science

Antioxidant

Antioxidants are compounds that, when present in trace quantities, prevent or slow the oxidation of a substrate. Endogenous antioxidant defences include both non-enzymatic (e.g., uric acid, glutathione, bilirubin, thiols, albumin, and nutritional factors such as vitamins and phenols) and enzymatic (e.g., Superoxide Dismutases, Glutathione Peroxidases GSHPx, and catalase). In a healthy person, endogenous antioxidant defences complement reactive oxygen species activity, except for the 1% regular leak described earlier. Food is the most essential source of antioxidants, with all of them belonging to the phenol band.

Author(s):

Joseph Morgan

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