Antioxidants - Natural Exogenous, Endogenous and Dietary Antioxidants

There are many substances that are broadly considered to be antioxidants or have antioxidant-like properties. This would include both direct and indirect effects on numerous reactions required to neutralize substances like superoxide hydroxyl radical, hydrogen peroxide, and singlet oxygen.

Vitamins and vitamin-like substances
Minerals
Vitamin A
Zinc
Vitamin C
Copper

Vitamin E
Manganese

Vitamin B2 (riboflavin)
Selenium

Alpha carotene
Beta carotene

Amino Acids and Peptides
Histidine

Endogenous Enzymes
Taurine
Coenzyme Q10
Carnosine
Lipoic acid
N-acetyl-cysteine
Glutathione

Phytochemicals - source
Proanthocyanidins - grape skin/seed extract
Pycnogenol - pine bark extract
Silymarin - milk thistle extract
Quercetin - a bioflavonoid
Rutin - quercetin breakdown product
Lycopene - tomato products
Lutein - yellow vegetables
Oltipraz - cruciferous vegetables
Resveratrol - grape/red wine
Dithiolthiones - cruciferous vegetables
Limonene - citrus
Apigenin - red bell pepper
Catechins - green tea
Indol 3 carbinol - cruciferous vegetables
Ellagic acid - berries
Epigallocatechin gallate (EGCG) - green tea
Phenethyl isothiocyanates - cruciferous vegetables
Bioflavonoids - citrus
Carnosol - rosemary
Sesamol - sesame seeds

 

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