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The 33 pages that link to Antioxidant, each with the reason it gives.

• Food additiveBroader topic: Antioxidant additives delay rancidity and color changes caused by oxidation.

• Reactive oxygen speciesNarrower topic: Antioxidants control reactive oxygen species before they disrupt cellular chemistry.

• Oxidative stressRelated: Antioxidants are one side of the balance whose failure defines oxidative stress.

• AnthocyaninRelated: Anthocyanins show antioxidant activity in chemical tests, though this does not establish health effects in people.

• Free radicalCompared with: Antioxidants can quench radicals, but the term describes a chemical role rather than an electronic structure.

• Lipid peroxidationRelated: Chain-breaking antioxidants donate hydrogen to lipid radicals and limit propagation.

• PhotoprotectionNarrower topic: Antioxidants are one broad class of defenses used within photoprotection.

• Bond dissociation energyRelated: Weak antioxidant O–H bonds can favor hydrogen donation to radical oxidants.

• Vitamin CNarrower topic: Ascorbate donates electrons to neutralize oxidants and can regenerate other antioxidants.

• Ascorbic acidNarrower topic: Ascorbic acid is one member of this broader chemical and biological category.

• Hydroxyl radicalRelated: Antioxidant systems limit upstream oxidants that can lead to ·OH formation.

• Vitamin ENarrower topic: Vitamin E is one member of this broader functional class.

• Beta-caroteneNarrower topic: This broader chemical role describes one way beta-carotene can protect molecules from oxidation.

• N-acetylcysteineNarrower topic: N-acetylcysteine is often described as an antioxidant, but its effects depend on dose and biological context.

• FlavonoidNarrower topic: The broad antioxidant label can obscure the distinct mechanisms and biological contexts of individual flavonoids.

• PreservativeCompared with: Antioxidants address chemical deterioration, while antimicrobial preservatives target biological spoilage.

• Oxygen toxicityRelated: Antioxidant defenses limit the cellular damage produced by excess oxygen.

• Singlet oxygenNarrower topic: Antioxidants can suppress singlet-oxygen-mediated oxidation through quenching or chemical reaction.

• Lipid oxidationCompared with: Antioxidants can interrupt the chain reactions that oxidize fats.

• AutoxidationCompared with: Chain-breaking antioxidants interrupt propagation rather than supplying oxygen for the reaction.

• CatechinNarrower topic: Catechin’s antioxidant activity is often studied through its chemical reactivity.

• FucoxanthinRelated: Fucoxanthin’s antioxidant activity is one focus of laboratory and nutrition research.

• LycopeneNarrower topic: Lycopene can act as an antioxidant in chemical systems, though effects in people are more complex.

• Acidity regulatorCompared with: Acidity regulators may affect oxidation indirectly, while antioxidants target oxidative deterioration.

• Hibiscus teaRelated: Hibiscus tea contains polyphenols studied for antioxidant activity, though laboratory activity does not establish health benefits in people.

• Ingredients of cosmeticsRelated: They can limit formula degradation and are also used for skin-conditioning claims.

• Ellagic acidRelated: Ellagic acid's phenolic groups can participate in chemical antioxidant assays.

• QuercetinRelated: Quercetin can donate electrons or hydrogen atoms to reactive species.

• BiliverdinRelated: Biliverdin and its reduction product bilirubin have been studied for antioxidant activity.

• Caffeic acidNarrower topic: Caffeic acid is studied as an antioxidant because it can donate electrons or hydrogen atoms.

• ResveratrolCompared with: Resveratrol is often marketed as an antioxidant, but this label does not establish a health benefit in humans.

• RutinRelated: Rutin can participate in antioxidant reactions in chemical and biological systems.

• Nigella sativaNarrower topic: Antioxidant activity is one proposed explanation for effects measured in Nigella extracts.