antioxidativ

Antioxidativ is an adjective used to describe substances, processes, or strategies that inhibit oxidation or mitigate oxidative damage. In biology and nutrition, antioxidativ effects refer to the ability to neutralize reactive oxygen and nitrogen species or to enhance the body's own defense systems against oxidative stress.

Antioxidants are chemical compounds or enzymes that counteract oxidation. Non-enzymatic antioxidants include vitamins C and E, carotenoids such as beta-carotene and lycopene, and polyphenols. Enzymatic antioxidants include superoxide dismutase, catalase, and glutathione peroxidase, which catalyze reactions that detoxify reactive species. These agents act through various mechanisms, including radical scavenging, metal chelation, regeneration of other antioxidants, and upregulation of endogenous defense pathways.

Sources of antioxidative compounds are diverse and include fruits, vegetables, nuts, seeds, grains, tea, coffee, and spices. In foods, antioxidative properties can help preserve flavor and texture by slowing lipid peroxidation and other oxidative processes.

Measurement of antioxidant capacity is commonly conducted with chemical assays such as ORAC, FRAP, and DPPH. These tests estimate chemical reactivity but do not directly translate to in vivo effects, which depend on bioavailability, metabolism, and tissue distribution.

Applications and cautions: consuming antioxidant-rich foods is associated with health benefits in many studies, but high-dose antioxidant supplements have yielded mixed or negative results in some trials. A balanced approach emphasizes dietary sources and recognizes context, interactions, and individual variation in response. See also oxidative stress and reactive oxygen species.