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Antioxidants are compounds that inhibit oxidation, a chemical reaction that can produce free radicals. Antioxidants are frequently added to industrial products, such as polymers, fuels, and lubricants, to extend their usable lifetimes. Foods are also treated with antioxidants to prevent spoilage, in particular the rancidification of oils and fats.
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antioxidants glutathione oxidation also peroxide enzymes superoxide acid oxygen hydrogen free may compounds enzyme oxidative ros high radicals prevent cells
| Subject | Predicate | Object | Confidence | Src |
|---|---|---|---|---|
| glutathione | instance of | antioxidants | 0.80 | text |
| mycothiol | instance of | antioxidants | 0.80 | text |
| or bacillithiol | instance of | antioxidants | 0.80 | text |
| and enzyme systems like superoxide dismutase | instance of | antioxidants | 0.80 | text |
| inhibit damage from oxidative stress | instance of | antioxidants | 0.80 | text |
| ascorbic acid | instance of | terrestrial plants began producing non-marine antioxidants | 0.80 | text |
| ascorbic acid | instance of | These preservatives include natural antioxidants | 0.80 | text |
| fruits are sprayed with sulfurous antioxidants prior to air drying | instance of | Even less fatty foods | 0.80 | text |
| olive oil are partially protected from oxidation by their natural content of antioxidants | instance of | Some fatty foods | 0.80 | text |
| the hydroxyl radical | instance of | and free radicals | 0.80 | text |
| the Fenton reaction | instance of | This species is produced from hydrogen peroxide in metal-catalyzed redox reactions | 0.80 | text |
| lipid peroxidation | instance of | These oxidants can damage cells by starting chemical chain reactions | 0.80 | text |
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