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.
Antioxidants represent our body's defense system against molecular 'rust'—they neutralize free radicals that would otherwise damage cells like oxygen damages metal. The antioxidant craze in nutrition demonstrates how a complex biochemical process became simplified into a powerful marketing concept, though the underlying science remains valid.
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