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Antioxidant
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<p>Antioxidants are <a href="/facts/Chemical_compound/37FXqqtv">compounds</a> that inhibit <a href="/facts/Redox/Pyd5RVcj">oxidation</a>, a <a href="/facts/Chemical_reaction/GpqWlKrz">chemical reaction</a> that can produce <a href="/facts/Radical_(chemistry)/qFymuVoT">free radicals</a>. <a href="/facts/Autoxidation/2mY5fjvj">Autoxidation</a> leads to degradation of organic compounds, including living matter. Antioxidants are frequently added to industrial products, such as <a href="/facts/Polymer/eF32E50K">polymers</a>, <a href="/facts/Fuel/H8DIRL1j">fuels</a>, and <a href="/facts/Lubricant/9PXISDwU">lubricants</a>, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent <a href="/facts/Food_spoilage/9s1Gk2yg">spoilage</a>, in particular the <a href="/facts/Rancidification/nzHTQkc4">rancidification</a> of <a href="/facts/Vegetable_oil/70v8uQMH">oils</a> and <a href="/facts/Fat/87HcP11s">fats</a>. In <a href="/facts/Cell_(biology)/bLM9UQvy">cells</a>, antioxidants such as <a href="/facts/Glutathione/5bSxjusL">glutathione</a>, <a href="/facts/Mycothiol/LNF3L4z8">mycothiol</a>, or <a href="/facts/Bacillithiol/MnJuVanC">bacillithiol</a>, and enzyme systems like <a href="/facts/Superoxide_dismutase/8dzGVw5K">superoxide dismutase</a> inhibit damage from <a href="/facts/Oxidative_stress/HX7dfUUb">oxidative stress</a>. </p><p>Known <a href="/facts/Diet_(nutrition)/7qzDHpop">dietary</a> antioxidants are <a href="/facts/Vitamin/SnW0LYBL">vitamins</a> <a href="/facts/Vitamin_A/5ewDf9LF">A</a>, <a href="/facts/Vitamin_C/IA2f1fTm">C</a>, and <a href="/facts/Vitamin_E/UcL1ghae">E</a>, but the term has also been applied to various compounds that exhibit antioxidant properties <a href="/facts/In_vitro/evp3hAX6">in vitro</a>, having little evidence for antioxidant properties <a href="/facts/In_vivo/kWcWyl6f">in vivo</a>. <a href="/facts/Dietary_supplement/SHXNNxaS">Dietary supplements</a> marketed as antioxidants have not been shown to maintain health or prevent disease in humans. </p>