Antioxidant compound

Antioxidant compounds are **not a single molecular target** but rather a broad class of molecules that inhibit oxidation—a chemical process that produces free radicals capable of damaging cells and biomolecules such as lipids, proteins, and DNA. These compounds include both enzymatic antioxidants (e.g., superoxide dismutase, catalase) produced endogenously by the body and nonenzymatic antioxidants found primarily in plant-based foods—such as vitamins C and E, polyphenols, flavonoids, carotenoids—as well as synthetic additives used to preserve food products. Their main biological function is the neutralization of reactive oxygen species (ROS) to protect against oxidative stress-related cellular damage. While diets rich in natural antioxidants are associated with reduced risk for chronic diseases like cancer, cardiovascular disease, diabetes, and neurodegeneration, there is limited evidence supporting the use of high-dose antioxidant supplements for prevention or treatment. Importantly—**“Antioxidant compounds” is not considered a therapeutic target** like an enzyme or receptor but rather describes functional chemical properties shared by diverse molecules.

Other names

AntioxidantAntioxidantsDietary antioxidantNonenzymatic antioxidantPhytochemical antioxidant

Antioxidants act by scavenging free radicals and reactive oxygen/nitrogen species; some chelate metal ions to prevent radical formation; others upregulate endogenous defense systems or break chain reactions in lipid peroxidation.