Antioxidant Capacity
Antioxidant capacity is a measure of a substance's ability to neutralize or limit the harmful effects of oxidative stress in living organisms. Reactive oxygen species are created naturally in cells and can lead to tissue damage and cell death. Antioxidants can effectively absorb these reactive oxygen species and protect the cells from their harmful effects. Antioxidants are found naturally in many foods, as well as in supplements, and have been linked to improved health outcomes and a reduced risk of chronic diseases such as heart disease and cancer. Antioxidant capacity has become an important measure for evaluating the quality of different foods and supplements, and can be used to compare the health potential of different foods.
← Journal of Antioxidant Activity