#free radicals
- Anticarcinogenic — Preventing the onset, development, or progression of cancer by annihilating carcinogenic or mutagenic agents; a chemical substance, antioxidant food, or biological compound capable of protecting cellular DNA structure against malignant degradation. In diets and preventive medicine, it indicates the property of certain substances (such as vitamins C and E, selenium, or polyphenols) to neutralize free radicals.
- Antiol — A designation attributed to certain synthetic chemical compounds or structural additives with an antioxidant or protective role, capable of inhibiting the oxidative degradation of thiol (or alcohol) groups within biological or industrial macromolecules. In certain older biochemical and medical contexts, the term also designated some oily preparations for topical use intended for cellular protection or the neutralization of free radicals.
- Antioxidant — A chemical substance, organic compound, or mineral capable of delaying, inhibiting, or preventing the oxidation of other molecules by neutralizing free radicals and reducing cellular oxidative stress; in an industrial sense, an additive used to prevent the degradation of materials, polymers, or food spoilage.
- Autoxidation — A spontaneous and slow oxidation chemical reaction of a substance (such as fatty acids, oils, polymers, or organic compounds) that occurs upon direct contact with molecular oxygen in the air at ordinary temperatures and without the intervention of a strong oxidizing agent or a flame. This structural autocatalytic process involves the formation of free radicals and peroxides, being responsible for food rancidity, rubber degradation, or biological tissue aging.