A substance that inhibits oxidation reactions, particularly those caused by free radicals, helping to prevent cellular damage. They are found naturally in foods and used as preservatives or health supplements.
Compound of 'anti-' (against) + 'oxidant' (from 'oxidize', from French 'oxider'). The term emerged in the early 20th century as understanding of chemical oxidation processes developed, with health applications recognized later in the century.
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