antioxidant
UK: ˌæntiˈɒksɪdənt | US: ˌæntiˈɑːksɪdənt
n. a substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products or to remove potentially damaging oxidizing agents in living organisms.
antioxidant = anti<against> + oxid<oxygen> + ant<noun suffix, agent>
- anti<against>: From Greek anti-, meaning "opposite" or "against."
- oxid<oxygen>: From French oxygène (originally "acid-forming"), derived from Greek oxys (sharp, acid) + genēs (producer).
- ant<noun suffix>: A suffix forming agent nouns (e.g., "inhabitant," "coolant"), indicating something that performs an action.
Etymology Origin:
The word antioxidant emerged in early 20th-century biochemistry, combining anti- (opposing) with oxidant (a substance that causes oxidation). The term reflects its function: anti- negates the harmful effects of oxidation (e.g., cellular damage or food spoilage). The root oxid ties to oxygen's role in chemical reactions, while -ant marks it as an active agent.
Blueberries are rich in antioxidants, which help protect cells from damage.
Vitamin C acts as a powerful antioxidant in the human body.
Food manufacturers often add antioxidants to extend shelf life.
Green tea contains polyphenols, natural antioxidants linked to health benefits.
Researchers study antioxidants to understand their role in preventing aging.