Abstract
Antioxidants are substances that limit oxidation, a chemical reaction that can result in free radicals and chain reactions that can harm organisms' cells. Organisms have a complex network of antioxidant metabolites and enzymes that work together to protect cellular components such as DNA, proteins, and lipids from oxidative damage. Although specific quantities of antioxidant vitamins in the diet are essential for optimum health, whether antioxidant-rich foods or supplements have anti-disease action is still being debated. Antioxidants are used as food additives to help prevent food spoilage. Antioxidants are a particularly significant kind of preservative because, unlike bacterial or fungal deterioration, oxidation processes occur quite quickly in frozen or refrigerated food. Antioxidants are commonly used in industrial goods. A common application is in fuels and lubricants as a stabiliser.
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