0 a substance that slows down the rate at which something decays because of oxidization
1 a chemical substance that prevents or slows down the damage that oxygen does to organisms or to food:
It may possibly be the quantity of fiber and not the antioxidants in vegetables that has protective effects.
There are no confirmed findings demonstrating the protective effects of a particular antioxidant.
Additionally, in desiccation-sensitive seeds, protective antioxidant systems may also fail.
Percentage values for germination and antioxidant activity were arcsinetransformed prior to analysis (untransformed data appear in all tables and figures).
The antioxidant activity of seeds prior to storage varied between species.
Antioxidant enzymes in intramolluscan schistosomes recombinant fusion protein vaccine against schistosomiasis protecting against immunopathology and infection.
These observations indicate that schistosomes express elevated levels of antioxidant enzymes in interaction with haemocytes from susceptible snail hosts in which they survive.
Changes in antioxidant compounds or enzymes during seed development should also be regarded as a prerequisite for obtaining a vigorous seed.
