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