anti-oxidant

listen to the pronunciation of anti-oxidant
İngilizce - Türkçe
anti-oksidan

İlgili Terimler

antioxidant
oksitlenme önleyici
antioxidant
pas önleyici
antioxidant
oksit giderici
antioxidant
antioksidan
antioxidant
(Tekstil) antioksidant, oksitlenme önleyici
İngilizce - İngilizce
A substance which prevents or slows down oxidation of material exposed to air
A substance which prevents or slows down oxygen decomposition of a material
an agent that prevents free radical or oxidative damage to the body tissue and cells
Any substance that prevents or delays deterioration, especially with exposure to air
acid rinse which reduces subsequent oxidation damage Ascorbic acid is an example of an anti-oxidant
(see OXIDATION INHIBITOR)
A chemical which is added to feedstuffs to stop fats breaking down Vitamin E is a commonly used anti-oxidant in fish feeds
A material which, when added to a varnish or an oil, allows the oxidation to progress to the desired stage and then retards subsequent oxidation, thus extending the life of the film
A substance which prevents or slows down oxidation of material exposed to heat

İlgili Terimler

antioxidant
Acting or having agents that act against oxidation
antioxidant
Any substance that acts to slow or prevent the oxidation of another chemical
antioxidant
any natural or synthetic substance that prevents or impedes destructive oxidation reactions (oxidation is what happens when the body literally "burns up" slowly) These include Vitamins C and E, the minerals selenium and germanium, the enzymes catalase and superoxide dismutase (SOD), coenzyme Q-10, and some amino acids These help protect cells from the damaging effects of oxygen free radicals, which are highly reactive compounds created during normal cell metabolism Antioxidants scavenge free radicals, convert them to harmless substances, absorb them or attach to them before the free radicals can attack normal tissues, destroy cellular proteins or enzymes, or even cause DNA mutations leading to cancer
antioxidant
substance that inhibits oxidation or inhibits reactions promoted by oxygen or peroxides
antioxidant
Antioxidants are substances that prevent or slow oxidation Research shows that some antioxidants can prevent cell damage Antioxidants neutralize free radicals by donating an electron to end the "stealing" reaction Antioxidants do not become free radicals themselves because they are stable with or without the electron they donate They are scavengers that help to prevent cell and tissue damage that may eventually lead to disease
antioxidant
A substance that retards oxidation Antioxidants are added to meat and poultry products to prevent or slow oxidative rancidity of fats that causes browning Used with fresh meats
antioxidant
Substance used to prevent or delay deterioration, especially upon exposure to air Prevents fats from spoiling
antioxidant
Antioxidants protect key cell components by neutralizing the damaging effects of "free radicals," natural byproducts of cell metabolism Free radicals form when oxygen is metabolized, or burned by the body They travel through cells, disrupting the structure of other molecules, causing cellular damage Such cell damage is believed to contribute to aging and various health problems
antioxidant
a molecule that can neutralize free radicals before they interact with living tissue
antioxidant
a chemical which combines with free radicals and/or other chemicals that release free radicals that would otherwise attack molecules in the body, and abnormally oxidize them Susceptible molecules include such vital entities as DNA, RNA, lipids (fats), and proteins The antioxidant, by reacting with the oxidant, protects these important molecules from being damaged Examples of antioxidants include vitamins A, C, E, B-1, B-5, B-6, the amino acid cysteine, the food antioxidants BHT and BHA, and the minerals selenium and zinc
antioxidant
A chemical compound or substance that inhibits oxidation
antioxidant
A substance that hinders oxidation In the lung, oxidant molecules are suspected to contribute to a variety of serious conditions; antioxidants can be an important defense
antioxidant
a chemical substance which selectively reacts with oxygen to inhibit or prevent oxidation
antioxidant
Additives which inhibit oxidation at normal or elevated temperatures
antioxidant
The presence of such substances slows or interferes with the reaction of the fat or oil with oxygen Addition of the antioxidant(s) retards rancidity development and increases stability and shelf-life
antioxidant
A compound which retards oxidation
antioxidant
acting or havirng agents that act against oxidation
antioxidant
a chemical which reduces oxidative damage to cells, often by detoxifying free radicals (highly reactive chemicals)
antioxidant
Compounding ingredient used to retard deterioration caused by oxidation
antioxidant
a substance that protects components of a cell from oxidative damage that may occur from light, stress, or metabolic processes Some well known antioxidants include compounds normally present in food such as, vitamin E, beta-carotene, the carotenoids lutein and zeaxanthin, vitamin C, zinc, and selenium
antioxidant
A substance that inhibits destructive oxidation events in an organism
antioxidant
in nutrition, one of a group of vitamins that act against the effects of free radicals
antioxidant
A chemical substance added to a plastic resin to minimize or prevent the effects of oxygen attack on the plastic, e g , yellowing or degradation Chemical attacks by oxygen can render a plastic brittle or cause it to lose desired mechanical properties
antioxidant
{i} substance that inhibits oxidation
antioxidant
These are agents/compounds which retard oxidation in the human body
antioxidant
Part of a group of vitamins (A, B, C and E) that may help to limit the cellular damage caused by free radicals Studies suggest that certain antioxidants may protect against coronary artery disease
antioxidant
An antioxidant is a substance which slows down the damage that can be caused to other substances by the effects of oxygen. Foods which contain antioxidants are thought to be very good for you. a substance in some foods that cleans the body and protects it from cancer. Any of various compounds added to certain foods, natural and synthetic rubbers, gasolines, and other products to retard autoxidation (combination with oxygen in the air at room temperature) and its effects. Aromatic compounds such as aromatic amines, phenols, and aminophenols delay loss of elasticity in rubber and gummy deposits in gasoline. Preservatives such as tocopherol (vitamin E), propyl gallate, butylated hydroxytoluene (BHT), and butylated hydroxyanisole (BHA) prevent rancidity in fats, oils, and fatty foods. In the body, antioxidants such as vitamins C and E and selenium may reduce oxidation caused by free radicals
antioxidant
a substance that can protect another substance from oxidation; added to foods to keep oxygen from changing the food's color
antioxidant
A substance which inhibits the interaction of oxygen or free radicals with polyunsaturated fats Naturally occurring examples include vitamins C and E
antioxidant
An antioxidant is a substance that slows or prevents oxidation reactions, and is commonly added to prepared foods, vegetable oils and paints to prevent deterioration upon exposure to oxygen
antioxidant
Affects digestive system and nutrition due to its ability to stabilize to fats and oils by delaying oxidation Agents that prevent damage to cells by inhibiting oxidation and by trapping free radicals to top of page
antioxidant
A substance that inhibits oxidation, and is capable of counteracting the damaging effects of oxidation in body tissue
antioxidant
antiossidante