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[an-tee-ok-si-duh nt, an-tahy-] /ˌæn tiˈɒk sɪ dənt, ˌæn taɪ-/
Chemistry. any substance that inhibits oxidation, as a substance that inhibits oxidative deterioration of gasoline, rubbers, plastics, soaps, etc.
Biochemistry. an enzyme or other organic substance, as vitamin E or beta carotene, that is capable of counteracting the damaging effects of oxidation in animal tissues.
Chemistry. of or relating to an antioxidant.
Origin of antioxidant
1925-30; anti- + oxidant (oxid(ize) + -ant) Unabridged
Based on the Random House Dictionary, © Random House, Inc. 2015.
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Examples from the web for antioxidant
  • The study examined the effects of alcohol on the antioxidant properties of some fruit.
  • It's a cheaper antioxidant that protects the dye from sun and oxygen damage.
  • The team found that the proteins that make the animal glow have no antioxidant capacity, while the non-fluorescent proteins do.
  • Maybe you even take antioxidant vitamins to help get rid of these unwanted toxins.
  • Eating as much antioxidant- rich raw plant food is the only long-term solution to minimise environmental pollution.
  • Red wine antioxidant could give metabolism a boost.
  • Green tea contains polyphenols, which have antioxidant properties.
  • Still, cherry juice has plenty of other nutrients, including antioxidant compounds called anthocyanins.
British Dictionary definitions for antioxidant


any substance that retards deterioration by oxidation, esp of fats, oils, foods, petroleum products, or rubber
(biology) a substance, such as vitamin C, vitamin E, or beta carotene, that counteracts the damaging effects of oxidation in a living organism
Collins English Dictionary - Complete & Unabridged 2012 Digital Edition
© William Collins Sons & Co. Ltd. 1979, 1986 © HarperCollins
Publishers 1998, 2000, 2003, 2005, 2006, 2007, 2009, 2012
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Word Origin and History for antioxidant

1920 (n.); 1932 (adj.), from anti- + oxidant.

Online Etymology Dictionary, © 2010 Douglas Harper
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antioxidant in Science
  (ān'tē-ŏk'sĭ-dənt, ān'tī-)   
A chemical compound or substance that inhibits oxidation. Certain vitamins, such as vitamin E, are antioxidants and may protect body cells from damage caused by the oxidative effects of free radicals.
The American Heritage® Science Dictionary
Copyright © 2002. Published by Houghton Mifflin. All rights reserved.
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