chất chống oxy hóa
/ˌæntiˈɒksɪdənt//ˌæntiˈɑːksɪdənt/The term "antioxidant" was coined in the late 19th century by French chemist Henri Carré. At the time, Carré was studying the properties of certain compounds found in food and other natural substances that prevented the oxidation of fats and other biological molecules. He realized that these substances, which included vitamins C and E, as well as certain minerals and plant extracts, had the ability to neutralize free radicals - highly reactive molecules that can cause cellular damage and disease. Carré's work laid the foundation for the discovery and study of antioxidants, which have since been found to play a crucial role in maintaining human health. Today, antioxidants are widely recognized for their ability to protect against cell damage, reduce the risk of chronic diseases such as cancer and heart disease, and promote overall well-being.
a substance such as vitamin C or E that removes dangerous molecules, etc., such as free radicals from the body
một chất như vitamin C hoặc E có tác dụng loại bỏ các phân tử nguy hiểm, v.v., chẳng hạn như các gốc tự do khỏi cơ thể
a substance that helps prevent oxidation, especially one used to help prevent stored food products from going bad
một chất giúp ngăn ngừa quá trình oxy hóa, đặc biệt là chất được sử dụng để giúp ngăn ngừa các sản phẩm thực phẩm được lưu trữ khỏi bị hỏng
