antioxidant

This term describes a protective mechanism against oxidative stress. In a biological sense, it refers to molecules that neutralize free radicals, thereby preventing cellular damage and slowing the aging process of tissues. In food science, the term refers to additives that prevent the oxidation of fats and oils, which stops food from becoming rancid. It is used both as a noun to identify the substance itself and as an adjective to describe the properties of a specific vitamin or supplement.