Dietary antioxidant action

“Dietary antioxidant action” describes the process by which food-derived compounds (such as vitamins C and E, carotenoids, flavonoids, and polyphenols) protect biological tissues from oxidative damage caused by reactive oxygen species (ROS) and free radicals. These compounds act by directly scavenging radicals, donating electrons or hydrogen atoms, regenerating other antioxidants, and sometimes by enhancing endogenous antioxidant enzyme levels or functions. Dietary antioxidants are abundant in fruits, vegetables, tea, chocolate, herbs, and certain grains. Instead of targeting a single molecular entity, antioxidant action represents a network of chemical and biological mechanisms conferring broad cellular protection. It is not a single therapeutic drug target, but a general mechanism and health effect, and the scientific consensus suggests that antioxidant intake from foods (not supplements) provides the best health outcomes.

Other names

Antioxidant actionDietary antioxidantsAntioxidant activityDietary antioxidant effects

Donation or acceptance of electrons to neutralize reactive oxygen species (ROS) and free radicals; Regeneration of other antioxidants (e.g., vitamin C regenerating vitamin E); Inhibition of pro-oxidant enzyme activities, enhancement of antioxidant enzyme activities (SOD, catalase, GPX); Suppression of pro-inflammatory and oxidative stress signaling pathways