![]() History Īs part of their adaptation from marine life, terrestrial plants began producing non-marine antioxidants such as ascorbic acid ( vitamin C), polyphenols and tocopherols. Dietary supplements marketed as antioxidants have not been shown to maintain health or prevent disease in humans. ![]() Known dietary antioxidants are vitamins A, C, and E, but the term antioxidant has also been applied to numerous other dietary compounds that only have antioxidant properties in vitro, with little evidence for antioxidant properties in vivo. In cells, antioxidants such as glutathione, mycothiol or bacillithiol, and enzyme systems like superoxide dismutase, can prevent damage from oxidative stress. Food are also treated with antioxidants to forestall spoilage, in particular the rancidification of oils and fats. ![]() Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. ![]() Autoxidation leads to degradation of organic compounds, including living matter. Structure of the antioxidant, glutathioneĪntioxidants are compounds that inhibit oxidation (usually occurring as autoxidation), a chemical reaction that can produce free radicals. Compound that inhibits the oxidation of other molecules ![]()
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