An antioxidant is a molecule that inhibits the oxidation of other molecules, a chemical reaction that can produce free radicals and initiate chain reactions detrimental to cells. In a biological context, these compounds protect cellular components, including DNA, lipids, and proteins, from damage caused by reactive oxygen species. Maintaining a sufficient level of antioxidants is crucial for preserving cellular integrity and systemic health.
Origin
The term “antioxidant” derives from the combination of “anti,” meaning against, and “oxidant,” referring to an oxidizing agent. Its scientific recognition gained prominence in the early 20th century as chemists studied food spoilage and later expanded significantly in the latter half of the century with the understanding of free radical biology and its role in disease and aging. This concept is fundamental to the study of cellular metabolism and oxidative stress.
Mechanism
Antioxidants function primarily by donating an electron to a free radical, effectively neutralizing its unpaired electron and stabilizing the molecule without becoming reactive themselves. This action terminates the damaging chain reaction of oxidation, thereby preventing damage to cellular structures. The body utilizes both endogenous antioxidant enzymes, such as superoxide dismutase, and exogenous dietary compounds, like vitamins C and E, to maintain redox homeostasis.
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