Journal of Food Nutrition and Health

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Antioxidants Journals

Antioxidants are oxidation-inhibiting compounds. Oxidation is a chemical reaction which can produce free radicals, leading to chain reactions which can damage the organisms cells. Antioxidants such as thiols or ascorbic acid ( vitamin C) which end these reactions in the chain. In order to balance oxidative stress, plants and animals maintaining complex systems of overlapping antioxidants such as glutathione and enzymes. It produced vitamin C and vitamin E internally or for the dietary antioxidants. For two very different classes of substances, the term "antioxidant" is often used as synthetic chemicals that are applied to products to avoid oxidation, and naturally occurring compounds found in foods and tissues.

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