Antioxidant

Antioxidants are molecules which protect our cells and other bodily structures from the damaging effects of free radicals in our bodies. They are important because they help protect us from the damaging effects of environmental toxins, as well as oxidative stress, which is linked to numerous diseases such as cancer, heart disease and Alzheimer’s disease. Antioxidants can be naturally occurring, such as those found in fruits and vegetables, or they can be synthetic and added to certain foods. They are often added to foods and health supplements to boost their ability to protect us from oxidative damage. Antioxidants play an important role in maintaining good health, as they help to protect our cells from damage and reduce the risk of certain diseases.

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Related Articles

26 article(s) found
Antioxidant Protection of Donor Packed Red Blood Cells using Mexidol
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The Potentials of Antioxidant Micronutrients in the Management of Metabolic Syndrome
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Oxidative Telomere Attrition, Nutritional Antioxidants and Biological Aging
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Influence of Chemical Refining Processes on the Total Phenolics and Antioxidant Activity of Sunflower Oil
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Comparison of Two Analytical Methods used for the Measurement of Total Antioxidant Status
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Induction of Antioxidant Capacity and Hydroxymethylfurfural Content Variations by Modifications of Cooked Fruit Processing.
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The Total Antioxidant Capacity of Foods: A Reappraisal. Application to Commercial Orange Juices
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New Antioxidant Flavonoids from the Aerial Parts of Secamone Afzelii
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Methionine and Antioxidant Potential
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Regulation of Expression of Reactive Oxygen Intermediates During Plasmodium Infection to Reduce Immunopathology Provides a Possible Antioxidant Adjuvant to Enhance Anti-Malarial Drug Therapy
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The antioxidant and hepatoprotective activities of two tea polysaccharides
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Investigation on Phytochemical and Antioxidant Activity of the Plant Murraya koenigii Linn (Curry leaf) in Rajshahi, Bangladesh
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Antioxidant Properties of Red and Yellow Varieties of Cashew Apple, Nut and Husk (AnacardiumOccidentaleL.) Harvested in Mexico
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Triacontanol Alleviated Nickel Toxicity in Maize Seedling by Controlling Its Uptake and Enhancing Antioxidant System
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In Vitro Assessment of Antioxidant Enzymes, Phenolic Contents and Antioxidant Capacity of the Verdolaga (Portulacaceae)
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Study of Antioxidant and Membrane Resistant Peculiarities of a New Cyan Containing Lactone in Membranes of Hepatocytes with Sarcoma-45
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Abelmoschus Esculentus (Moench.) Seed Derived Flavonoids Antioxidant Protect the Heart Against Experimental Oxidative Injury
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Differential of Antioxidant Ability, CD4+T Cells Count and Viral Load in HIV Infected Patients on cART in Yaounde, Cameroon
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Antioxidant Activity of Surinamese Medicinal Plants with Adaptogenic Properties and Correlation with Total Phenolic Contents
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Effects of Different Extraction Methods on Antioxidant Properties and Allicin Content of Garlic
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Antioxidant Activity of Biofield Treated Proprietary Test Formulation Supplemented with Vitamins and Minerals in Vitamin D3 Deficiency Diet (VDD) Induced Sprague Dawley Rats
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Antioxidant and Anti-Inflammatory Activities of Biofield Energy Treated Proprietary Test Formulation in Brain Tissues in Cecal Slurry, LPS and E. Coli-Induced Systemic Inflammatory Response Syndrome (SIRS) in Sprague Dawley Rats
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Antioxidant Activity of Pod Coat Extracts of Pigeon Pea (Cajanus Cajan L.) and Their Efficacy in Stabilization of Soybean Oil
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Effect of pH on Phytochemical and Antioxidant Potential of Satawar Tubers (Asparagus Racemosus Willd.)
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Effect of Solvent pH on Antioxidant and Phytochemical Activities of Mulhatti Aerial Parts (Glycyrrhiza glabra L.)
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Evaluation and Comparision of Total Phenolics, Total Flavonoids and Antioxidant Activity of A. Mexicana Aerial Parts in Different Solvents
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