Antioxidants and nutraceuticals are bioactive substances, obtained from foods such as fruits, vegetables, grains, and dietary supplements, that help protect the body against oxidative damage caused by reactive molecules known as free radicals. Antioxidants, including vitamins C and E, carotenoids, and polyphenols, n…
Antioxidants and nutraceuticals are bioactive substances, obtained from foods such as fruits, vegetables, grains, and dietary supplements, that help protect the body against oxidative damage caused by reactive molecules known as free radicals. Antioxidants, including vitamins C and E, carotenoids, and polyphenols, neutralize free radicals before they can damage proteins, lipids, and DNA, while nutraceuticals are food-derived products considered to provide health or medical benefits beyond basic nutrition, often by supplying concentrated antioxidant or other functional compounds. Because chronic oxidative stress is implicated in inflammation, aging, and the development of diseases such as cancer and cardiovascular disease, the measurement of antioxidant capacity and the evaluation of nutraceutical compounds are active areas of biomedical and nutritional research. As a journal devoted to Antioxidant Activity, this title publishes studies on the identification, measurement, and biological effects of antioxidant compounds and formulations. This page gathers peer-reviewed, open-access research relevant to antioxidants and nutraceuticals, their mechanisms of free-radical scavenging, and their potential roles in health and disease prevention.
3 peer-reviewed articles, ranked by relevance. Each links to its DOI.
The 3 articles above have been cited 3 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.
A sample of recent works citing this journal's research on Antioxidants and Nutraceuticals, linking to each citing work.