An antioxidant is a chemical that prevents the oxidation of other chemicals. In biological systems, the normal processes of oxidation (plus a minor contribution from ionizing radiation) produce highly reactive free radicals. These can readily react with and damage other molecules: in some cases the body uses this to fight infection. In other cases, the damage may be to the body's own cells. The presence of extremely easily oxidisable compounds in the system can "mop up" free radi ...

Including:

• Antioxidant - Types of antioxidants
• Antioxidant - Commercial antioxidants
• Antioxidant - Antioxidants in fuels

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See also:

Antioxidant, Antioxidant - Antioxidants in biology, Antioxidant - Nutritional antioxidants, Antioxidant - Antioxidants in fuels

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Many nutraceutical and health food companies have, in light of scientific studies, produced products that supplement the diet with such antioxidants. Large companies such as the Nutraceutical Corporation and Natrol have products that are explicitly composed of derivatives that contain antioxidants, like resveratrol in grape seeds. Other companies, such as Canprev, Vemma and Natural Health, produce supplements that contain a combin ...

See also:

Antioxidant, Antioxidant - Types of antioxidants, Antioxidant - Commercial antioxidants

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The following vitamins have shown positive antioxidant effects: Vitamin A (Retinol, also synthesized by the body from beta-carotene) protects dark green, yellow and orange vegetables and fruits from solar radiation damage, and is thought to play a similar role in the human body. Carrots, squash, broccoli, sweet potatoes, tomatoes (red because of lycopene), kale, collards, cantaloupe, peaches and apricots are particularly rich sources of beta-carotene. Vitamin C (Ascorbic acid) is a water-soluble compound that ...

See also:

Antioxidant, Antioxidant - Types of antioxidants, Antioxidant - Commercial antioxidants

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Ayurveda is perhaps the oldest science of life and a system of diet, healing and health maintenance that is deeply spiritual in origin. In this article the healing properties of water will be presented.

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Ascorbic acid is an organic acid with antioxidant properties. Its appearance is white to light yellow crystals or powder. It is water soluble. The L-enantiomer of ascorbic acid is commonly known as vitamin C. In 1937 the Nobel Prize for chemistry was awarded to Walter Haworth for his work in determining the structure of ascorbic acid (shared with Paul Karrer, who received his award for work on vitamins), and the prize for Physiology or medicine that year went to Albert Szent-Györgyi for his studies of the biological functions of L-as ...

Including:

• Ascorbic acid - Chemistry
• Ascorbic acid - Acidity
• Ascorbic acid - Tautomerism
• Ascorbic acid - Uses
• Ascorbic acid - Antioxidant mechanism
• Ascorbic acid - Reference

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CanPrev is an enterprise founded by Luis Lajous and Franco Salituro that designs, manufactures and distributes a line of advanced dietary supplements. The company has offices across North America, specifically in San Diego, Toronto and Mexico City. CanPrev's product line consists of: Immunotality Formula – an advanced daily multi-antioxidant Smokers-Pro Formula – an daily multi-antioxidant designed for smokers Cardiotality Formula – a product to support the cardiovascular system ...

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BHT is the common abbreviation for butylated hydroxytoluene. BHT is a fat-soluble organic compound primarily used as an antioxidant food additive (E number E321). It also used as an antioxidant in cosmetics, pharmaceutical drugs, jet fuels, rubber and petroleum products, and embalming fluid. BHT is produced by the reaction of p-cresol with isobutylene. It was patented in 1947 and received approval of the Food and Drug Administration for use as a food additive and preservative in 1954. BHT reacts with free radicals, slowing the rate of autoxidation in food, preventing cha ...

Including:

• BHT - Controversy

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The enzyme superoxide dismutase (SOD, EC 1.15.1.1), catalyzes the dismutation of superoxide into oxygen and hydrogen peroxide. As such it is an important antioxidant defense in nearly all cells exposed to oxygen. One of the exceedingly rare exceptions is Lactobacillus plantarum and related lactobacilli. Superoxide dismutase - Reaction. A typical reaction of an SOD protein containing copper (and zinc) looks like this: Cu2+-SOD + O2- → Cu1+Including:

• Superoxide dismutase - Reaction
• Superoxide dismutase - Types
• Superoxide dismutase - General
• Superoxide dismutase - Human
• Superoxide dismutase - Physiology
• Superoxide dismutase - Role in disease
• Superoxide dismutase - Cosmetic uses

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The term flavonoid refers to a class of plant secondary metabolites based around a phenylbenzopyrone structure. Flavonoids are most commonly known for their antioxidant activity. Flavonoids are also commonly referred to as bioflavonoids in the media – these terms are equivalent and interchangable, since all flavonoids are biological in origin. Flavonoid - Biological effects. Flavonoids have been referred to as "nature's biological response modifiers" because of their ability to modify the body's re ...

Including:

• Flavonoid - Biological effects
• Flavonoid - Important flavonoids
• Flavonoid - Quercetin
• Flavonoid - Proanthocyanidins
• Flavonoid - Epicatechin
• Flavonoid - Important dietary sources
• Flavonoid - Citrus
• Flavonoid - Green Tea
• Flavonoid - Subgroups

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Chlorogenic acid is an ester of caffeic acid and quinic acid, is a major phenolic compound in coffee, isolated from the leaves and fruits of dicotyledonous plants. This compound, long known as an antioxidant, also slows the release of glucose into the bloodstream after a meal. Chlorogenic acid - Chemical properties. Structurally, chlorogenic acid is the ester of caffeic acid with the 3-hydroxyl group of quinic acid. Chlorogenic acid - Biological importance. This acid is a ...

Including:

• Chlorogenic acid - Chemical properties
• Chlorogenic acid - Biological importance
• Chlorogenic acid - Pharmaceutical & industrial applications
• Chlorogenic acid - Recent studies

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Astaxanthin is the chemical that gives krills, lobsters, shrimp, and some crabs their red color when they are cooked. Flamingoes also receive their coloring from this chemical. A carotenoid, it is originally produced by algae and makes its way up the foodchain. It is an antioxidant. As a food additive, astaxanthin is a food dye with E number E161j. Astaxanthin - Astaxanthin in salmons. Salmon, a white-flesh fish, acquires its distinctive salmon color from eating these small shellfish in the w ...

Including:

• Astaxanthin - Astaxanthin in salmons

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The Age-Related Eye Disease Study was a clinical trial sponsored by the National Eye Institute, one of the National Institutes of Health in the United States. The study was designed to investigate the natural history and risk factors of age-related macular degeneration (AMD) and cataracts, and evaluate the effects of high doses of antioxidants and zinc on the progression of the two conditions in those with AMD The study of 3600 individuals for an average of 6.3 years concluded that high levels of an ...

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Oligomeric proanthocyanidins or OPCs are a class of flavonoid complexes found in grape seeds and skin, that act as antioxidants (free radical scavengers) in the human body. Thus, OPCs may help protect against the effects of internal and environmental stresses (that is, cigarette smoking, pollution, and supporting normal body metabolic processes). The effects are; depressing blood fat, emolliating blood vessels, lowering blood pressure, preventing blood vessel scleroses, dropping blood visc ...

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Curcumin is the active ingredient of the Indian curry spice turmeric. It is a polyphenol with a molecular formula C21H20O6. Curcumin can exist in at least two tautomeric forms, keto and enol. The keto form is preferred in solid phase and the enol form in solution. Curcumin is known for its antitumor, antioxidant, anti-amyloid and anti-inflammatory properties. For the last few decades, extensive work has been done to establish the biological activities and pharmacological actions of curcumin. Its ...

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Cysteine is a naturally occurring hydrophobic amino acid which has a sulfhydryl group and is found in most proteins, though only in small quantities. When it is exposed to air it oxidizes to form cystine, which is two cysteine molecules joined by a disulfide bond. N-acetyl-L-cysteine (NAC) is derived from cysteine and is a popular dietary supplement that is metabolized into the antioxidant glutathione. Cysteine - Biochemistry. Cysteine contains a highly nucleophilic thiol group, and one of its primar ...

Including:

• Cysteine - Biochemistry
• Cysteine - Dietary Sources
• Cysteine - Production
• Cysteine - Applications
• Cysteine - Sheep

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Retinol, the dietary form of vitamin A, is a fat-soluble, antioxidant vitamin important in vision and bone growth. It belongs to the family of chemical compounds known as retinoids. Retinol is ingested in a precursor form; animal sources (milk and eggs) contain retinyl esters, whereas plants (carrots, spinach) contain carotenoids. Tissue cells convert these precursors to retinol, and then to either retinal or retinoic acid. Retinol - Chemical structure and function. Many different geometric isomers o ...

Including:

• Retinol - Chemical structure and function
• Retinol - Dietary intake
• Retinol - Topical use
• Retinol - Vitamin A deficiency
• Retinol - Vitamin A overdose
• Retinol - Closely related chemicals
• Retinol - Genetically engineered vitamin A enriched rice

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Anthocyanin (Etymology: greek. anthos = Flower, kyáneos = purple) is a water soluble pigment that reflects the red to blue range of the visible spectrum. It is often observed in the plant kingdom, where it serves to color anything from fruits to the autumn leaves. The pigment acts as a powerful antioxidant helping to protect the plant from UV damage. It can be used as a pH indicator because it changes from red in acids to blue in bases. Anthocyanins belong to a class of compounds called flavonoids. The anthocyanins them ...

Including:

• Anthocyanin - Occurrence
• Anthocyanin - Function in plants
• Anthocyanin - Structure
• Anthocyanin - Properties
• Anthocyanin - Biosynthesis
• Anthocyanin - Recent research

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Tocopherol, or Vitamin E, is a fat-soluble vitamin in eight forms that is an important antioxidant. Vitamin E is often used in skin creams and lotions because it is believed to play a role in encouraging skin healing and reducing scarring after injuries such as burns. Natural vitamin E exists in eight different forms or isomers, four tocopherols and tocotrienols. All isomers have a chromanol ring, with a hydroxyl group which can donate a hydrogen atom to reduce free radicals and a hydrophobic side chain which allows for ...

Including:

• Tocopherol - Forms of vitamin E
• Tocopherol - Factors in vitamin E deficiency
• Tocopherol - Current issues and controversies about vitamin E
• Tocopherol - Vitamin E and heart disease
• Tocopherol - Vitamin E and cancer
• Tocopherol - Vitamin E and cataracts
• Tocopherol - Vitamin E and Alzheimer's disease
• Tocopherol - Vitamin E and Parkinson's disease
• Tocopherol - Health risks of too much vitamin E

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Cocoa butter, also called theobroma oil, is the edible natural fat of the cacao bean, extracted during the process of making chocolate and cocoa powder. Cocoa butter has only a mild chocolate flavor and aroma. It is the only cacao component used in the confection called white chocolate. Cocoa butter is one of the ingredients used to make real chocolate. It has a melting point of around 34 to 38 degrees Celsius (93 to 100 degrees Fahrenheit), rendering chocolate a solid at room te ...

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