Antioxidant

Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. Autoxidation leads to degradation of organic compounds, including living matter.^[1] Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes.^[2] Foods are also treated with antioxidants to prevent spoilage, in particular the rancidification of oils and fats. In cells, antioxidants such as glutathione, mycothiol, or bacillithiol, and enzyme systems like superoxide dismutase inhibit damage from oxidative stress.^[3][4]

Known dietary antioxidants are vitamins A, C, and E, but the term has also been applied to various compounds that exhibit antioxidant properties in vitro, having little evidence for antioxidant properties in vivo.^[5][6][7] Dietary supplements marketed as antioxidants have not been shown to maintain health or prevent disease in humans.^[5][6][7][8]