antioxidants

Английский Язык - Турецкий язык

Определение antioxidants в Английский Язык Турецкий язык словарь
antioxidant: oksitlenme önleyici
antioxidant: pas önleyici
antioxidant: oksit giderici
antioxidant: antioksidan
antioxidant: (Tekstil) antioksidant, oksitlenme önleyici

Английский Язык - Английский Язык

Определение antioxidants в Английский Язык Английский Язык словарь: Micro-nutrients that destroy or neutralize free radicals; Substances such as Vitamins A, C and E and minerals such as copper, magnesium and zinc Believed to destroy free radicals, which some scientists think may not only accelerate aging but also contribute to the formation of cancers and cataracts; Skin conditioning agents that prevent oxidation and protect the skin from nature's drying elements; Substances in fruits, vegetables, whole grains, nuts, and seeds that can help prevent or slow build up of cholesterol and other fat-like substances in the arteries Vitamins C and E and beta-carotene are all antioxidants that help protect against heart disease; are a group of vitamins, minerals, and enzymes that help protect the body from forming free radicals Free radicals are atoms or groups of atoms that can damage the cells, impairing the immune system and leading to infections and various degenerative diseases Examples of antioxidants: Vitamins A, C, and E, Gamma Linoleic Acid (GLA), selenium to name a few; Reactive compounds that neutralize destructive free radicals Glutathione and other antioxidant enzymes are made by the body Vitamins A, C, and E are antioxidants found in food; Vitamins A, C and E, along with various minerals, which are useful to protect the body from "free radicals" Free radicals are unstable cells, which react with each, naturally created in the body, and also caused by factors such as smoking and radiation Free radicals may cause cell damage, which leads to disease; Agents that help prevent cancer by reducing oxidative stress and damage to DNA caused by oxygen radicals in the body; micronutrients which destroy or neutralize free radicals, molecules which have been implicated as one causative factor in the stimulation of abnormal cellular reproduction (cancer) and cellular destruction (aging); substances produced by the body which counteract the effects of free radicals Present in dark green, leafy vegetables such as spinach and kale, and may also be acquired through supplements such as Vitamins C, E, and carotenoids, including beta-carotene For more information, go to the MD Support Library; General label for vitamins, enzymes and minerals that may help prevent damage to the body caused by oxygen free radicals, harmful by-products produced during normal metabolism Some evidence suggests that antioxidants may be beneficial for arthritis, cancer, blood vessel disorders, inflammation, allergies, heart disease, blood pressure, gum disease, eye problems, lung and nervous system problems and skin care Many over-the- counter vitamins now contain antioxidants, including some formulated especially for the eye Commonly recognized antioxidants include vitamins A, C and E, and yellow-colored carotenoids such as beta-carotene; substances that protect cells from being damaged by oxidation; Substances that protect the cells of the body from damage due to free radicals Certain vitamins and minerals are active antioxidants; many are provided by dietary sources such as fruits and vegetables; An antioxidant refers to a compound or enzyme that prevents or retards the oxidation of sensitive molecules found in the body or in foods Antioxidants occur in many foods as nutrients or non-nutrients, or as synthetic additives Antioxidants typically block oxidation by preventing damage caused by free radicals, extremely reactive forms of oxygen and other molecules that lack an electron and tear electrons from molecules they meet In the body likely targets include DNA, proteins, and lipids (unsaturated fatty acids) Free radical damage may contribute to cancer, heart disease, and aging New scientific studies indicate that consumption of antioxidant-rich food such as whole plant foods is an effective way to fight cancer, heart disease, and aging Back to Top; Any substances that prevent or impede cell oxidation (destruction) by free radicals, etc; - A group of compounds that help to protect the body from the formation and elimination of free-radicals Free-radicals are formed from exposure to sunlight and pollution and also as a byproduct of cell metabolism Alcohol, cigarette smoke, stress and even diet also affect the level of free-radical development in the body Excellent antioxidants include Vitamin A, Vitamin E, Vitamin C, zinc, selenium, ginkgo biloba, grape seed extract, and green tea extract; Includes vitamins C, E, Beta-carotene, which help reduce risk of coronary heart disease and other health problems; Antioxidants are vital for reversing free radicals - impure oxygen compounds which are produced by the body's metabolism, tampering with DNA, challenging the immune system and accelerating the visible signs of ageing Free radicals can result from inner city living, exposure to radiation and pollution, and consumption of alcohol or unsaturated fats Selenium, pine bark, grapeseed extract and Vitamins A, C and E all have antioxidant properties; plural of antioxidant; substances capable of counter acting the damaging effects of oxygen in the tissues; Chemicals that protect against oxidation, which causes rancidity in fats and damage to DNA; Chemical compounds that absorb or scavenge free radicals in the body, preventing them from oxidizing harmfully with other molecules Valued as vital protectors against cancers and coronary heart disease Examples: Vitamins C and E, Beta-Carotene, and the minerals Selenium and Zinc; Vitamins such as A, C, and E, which counter-act against the harm inflicted on body cells by "free-radicals" in the polluted air, such as smog, or cigarette smoke; Materials which when added to a flexible polyurethane foam formulation improve the resistance of the foam to oxidative type reactions, such as scorch resulting from high exothermic temperatures; Certain vitamins that can reduce oxidation in humans and helps in preventing cataracts; Substances that have the ability to inactivate harmful FREE RADICALS There is growing scientific evidence that a diet high in antioxidants may protect against certain chronic diseases, such as cancer, coronary heart disease, and cataracts Substances in food with antioxidant activity that are not vitamins or minerals are sometimes referred to as PHYTOCHEMICALS LYCOPENE is an example of a phytochemical in tomatoes with potent antioxidant activity
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