antioxidant
an-tee-OK-si-duhnt
/ˌæntiˈɒksɪdənt/
A substance that inhibits oxidation, especially one used to counteract the deterioration of stored food products.
In food science, it specifically prevents fats and oils from turning rancid.
The story behind the word. The name is a literal description of its job: 'anti' (against) and 'oxidant' (oxygen-user). It was coined as scientists realized that oxygen, while vital for life, is also the primary culprit in the 'rusting' of food.
Word relationships
- inhibitor: An inhibitor is a general term for something that stops a reaction; an antioxidant is specific to oxidation.
- oxidant: A substance that promotes oxidation and decay.
Commonly confused with
- preservative: Preservatives stop bacteria; antioxidants stop the chemical reaction with oxygen.
Word family
- oxidize (verb): To combine with oxygen.
- oxidation (noun): The process of oxidizing.
Collocations
- natural antioxidant
- powerful antioxidant
- antioxidant properties
Example sentences
- "Blueberries are celebrated for being rich in a natural antioxidant that protects cells from damage." Health and nutrition.
- "Ascorbic acid, or Vitamin C, is often added to sliced apples as an antioxidant to prevent them from turning brown." Food processing.
Memory hook
ANTI-oxidants are ANTI-oxygen damage. Against the rust of food.
When not to use
Do not use interchangeably with 'antibiotic' or 'preservative' in a general sense; it has a specific chemical mechanism.
Fun facts
- The same process that turns an apple brown is what causes iron to rust.
- Antioxidants are often used in the packaging itself, not just the food, to create an oxygen barrier.
Related words
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