Antioxidants Glossary
Anthocyanins are a type of phytochemical and are the pigments responsible for the red and blue colors of fruits and vegetables, which may have anticancer properties based on their antioxidant activities that defend cells against harmful carcinogens.
Antibacterial substances have the property of destroying or stopping the growth of bacteria.
Anti-inflammatory is a substance which soothes inflammation or reduces the inflammatory response of the tissue directly.
Antioxidants are free radical hunters, neutralizing them before they get a chance to do harm to your body. They get their name from their ability to inhibit the oxidation process. There are lots of different substances we call antioxidants, including many vitamins and minerals. Current research shows that antioxidants might slow or even prevent the development of cancer. Studies suggest antioxidants may protect cells from damage to their DNA caused by free radicals. Free radical damage may lead to changes in cells that may cause them to grow out of control and eventually create life-threatening tumors. Examples of antioxidants include vitamins A, C, E, B-1, B-5, B-6, the amino acid cysteine, the food antioxidants BHT and BHA, and the minerals selenium and zinc.
Autoxidation is a spontaneous oxidation reaction in which a molecule reacts with oxygen via a free radical, self-catalyzed route. The formation of gum in old gasoline, the development of rancidity in fatty foods, and the spontaneous combustion of rags soaked with oil-base paint are examples of autoxidation.
Beta carotene is an antioxidant. One molecule of beta carotene can wipe out up to 1000 free radicals and may also prevent them from forming. This antioxidant ability may underlie the protective effect of beta carotene against disorders such as heart disease and cancer. Research suggests that high levels of beta carotene can protect against certain types of cancer. Many population studies have shown that cancer victims often have lower dietary and/or blood beta carotene levels than healthy individuals. Some research also suggests an increased risk of breast, prostate, colorectal, ovarian and cervical cancers with low beta carotene levels. Beta carotene may also slow the rate of aging in the skin and other organs by protecting against free radical damage caused by pollution, smoking, ultraviolet light and other chemicals.
Catechins are powerful antioxidants that have been shown in recent studies to fight viruses, slow aging, destroy free radicals and have far-reaching positive effects on the entire body. There are four primary polyphenols in green tea and they are often collectively referred to as catechins. Just one cup of green tea supplies 20-35 mg of a catechin called epigallocatechin-3-gallate (EGCG), which has the highest antioxidant activity of all the green tea catechins.
Cinnamon is a powerful antioxidant that appears to prevent oxidation more effectively than most other spices. Cinnamon was one of the top three antioxidant-rich spices in a recent study.
Cloves contain a variety of flavonoids, including kaempferol and rhamnetin, which contribute to cloves’ anti-inflammatory and antioxidant properties. Cloves were one of the top three antioxidant-rich spices in a recent study.
Dark Chocolate is chocolate with a high content of cocoa. Dark chocolate boosts antioxidant levels. Eating chocolate can boost the level of heart-protecting antioxidants in the blood, according to a recent study. Researchers in Scotland and Italy looked at the body's absorption of an antioxidant found in cocoa, called epicatechin, and a type of flavonoid. Dark chocolate contains about twice the amount of flavonoids as milk chocolate.
Detoxification is the process of removing toxins from the body.
EGCG or Epigallocatechin-3-gallate is a catechin believed to be responsible for most of the health benefits linked to green tea.
Ellagic acid is found in raspberries and may help prevent unwanted damage to cell membranes and other structures in the body.
Epigallocatechin-3-gallate (EGCG) is a catechin believed to be responsible for most of the health benefits linked to green tea.
Flavonoids are a group of substances present in both black and green tea that possess antioxidant properties. Flavonoids are also found in apples, garlic, onions, grape juice, red wine, and other foods and beverages. They work with their cousin carotenes by functioning as antioxidants. The major difference between the two are: carotenes are soluble in oil, flavonoids are soluble in water. Researchers have used test tube based studies to measure the antioxidants in tea, fruits and vegetables, including antioxidant vitamins, such as vitamin C and vitamin E.
Free Radicals are atoms or molecules in your body with an unpaired electron making them highly unstable. Because electrons normally come in pairs, the free radicals collide with other molecules in an attempt to steal an electron, and may start a chain reaction, wreaking havoc on your DNA and cells and leading to all kinds of diseases. Antioxidants, bind with the free radicals before they can do their damage. Free radical damage appears to accumulate as you age. Antioxidants may protect the body from free radical damage.
Green Tea is also known as Camellia sinensis. Green tea has been used for stomach disorders, vomiting, diarrhea, to prevent dental cavities, to lower cholesterol levels, as an antioxidant, and to reduce cancer risk.
High-Density Lipoprotein, or HDL cholesterol, is called "good" cholesterol because scientists believe it removes cholesterol from the blood, thereby reducing a person's risk of heart disease. You want your HDL count to be "high".
Hydroxyl radicals are a particularly reactive, damaging form of free radical, formed when superoxide radicals react with hydrogen peroxide. Hydroxyl radicals are thought to be the principal damaging agent to joint membranes in arthritis. X-rays do most of their damage via hydroxyl radicals. Hydroxyl radicals may attack and damage molecules in your body.
Kaempferol is a type of flavonoid.
Low-Density Lipoprotein, or LDL cholesterol, carries the majority of cholesterol through the blood stream. In order for cholesterol to travel through your blood (cholesterol can’t dissolve in water or blood), it’s coated with a layer of protein to make lipoprotein. Larger, less dense and less stable than HDL cholesterol, LDL may oxidize if attacked by free radicals and build-up on the walls of your arteries. This plaque may narrow the arteries, reduce blood flow or rupture, leading to heart disease or stroke. Which is why LDL cholesterol is known as the “bad” cholesterol and you want your LDL count to be "low."
Nitric Oxide is produced by various kinds of cells. It signals the body to make blood vessels relax and widen.
Oolong tea is rich in antioxidants called polyphenols which research suggests help prevent cancer, keep the heart healthy and aid general well-being. According to research, it has become clear that polyphenol is the ingredient that generates the delicious flavor unique to oolong tea and also promotes beauty and health. Polyphenol in oolong tea offers two functions, one of which is to enhance the function of enzymes and the other is to remove free radicals from the body. Oolong is a greenish-brown tea whose flavor, color and aroma are richer than that of green tea, but more delicate than that of black.
ORAC stands for Oxygen Radical Absorption Capacity and is a measure of how many antioxidants are in a specific product.
Oxidation is a process that occurs when those unstable free radicals “borrow” an electron from a normal cell in your body. It’s the same process as when metal rusts or a sliced apple turns brown. Not cool… Free radicals cause oxidation inside your body which is why you want plenty of antioxidants or compounds that inhibit chemical reactions with oxygen.
Oxygen Radical Absorption Capacity (ORAC) is a measure of how many antioxidants are in a specific product.
Pectin is any of a group of complex carbohydrates that occur in fruits and certain vegetables. An indigestible, soluble fiber, pectin is a general intestinal regulator that is used in many medicinal preparations.
Phytochemicals are plant compounds. Researchers believe that many other chemical compounds in plants provide benefits when consumed. Phytochemicals provide plants with protection from environmental challenges they face, including ultraviolet light. As we consume plants rich in phytochemicals, research indicates that we appear to be protected as well.
Phytonutrients and "phytochemicals" are being used interchangeably to describe those plant compounds which are thought to have health-protecting qualities. The antioxidant, immune boosting and other health promoting properties of active compounds in plants are being investigated. Phytonutrients or phytochemicals that are being studied presently include (and are not limited to) terpenes, carotenoids, limonoids, and phytosterols.
Pinocembrin, which is unique to honey, is an antioxidant currently being studied for its antibacterial properties.
Polyphenols are a class of phytochemicals that are particularly rich in antioxidants. Polyphenols are a class of phytochemicals found in plants and there may be 10,000 unique polyphenols in the world. A phenol is a kind of molecule, a carbon-based chemical structure, and many of them bound together form a polyphenol. Among the most potent of the antioxidants, polyphenols, like tannins, particularly punicalagin and anthocyanins, appear to be very good for your body. There are four primary polyphenols in green tea and they are often collectively referred to as catechins.
Pterostilbene is a powerful antioxidant compound found in cranberries.
Primary antioxidant is an antioxidant which blocks formation of peroxides by scavenging free radicals. Examples include vitamins A, C, E, B-1, B-5, B-6, cysteine, zinc, and selenium.
Quercetin is a flavonoid which is an antioxidant and may have both anticancer potential as well as anti-inflammatory and antihistaminic properties.
Rhamnetin is a yellow to green organic colorant extract from small berries from any shrub of the buckthorn family.
Rooibos is a South African flowering shrub and forms a mild-tasting tea that has no caffeine, very little tannin, and significant amounts of polyphenol antioxidants. Rooibos tea contains no colors, additives or preservatives, making it all natural. According to studies conducted in South Africa and Japan, Rooibos has been shown to aid in health problems such as insomnia, irritability, headaches, nervous tension, and hypertension. In South Africa Rooibos has been used to treat allergies such as hay fever, asthma and eczema. This tea contains no oxalic acid, making it a good beverage for people prone to kidney stones. Rooibos contains the minerals, copper, iron and potassium, calcium, fluoride, zinc, manganese, alpha-hydroxy for healthy skin and magnesium for the nervous system.
Tannins are plant polyphenols that add color and a slightly tart taste to vegetables and plants. Tannins were used in the past to treat burns and as an astringent. Tannins are present in certain teas and in red wine, which account for their antioxidant properties.
Vitamin A is responsible for cell differentiation, bone growth, immunity, tooth development, reproduction, healthy skin, hair, mucous membranes and vision. It also helps the body resist infection, keeps skin cells moist, and is important in the functioning of the nervous, reproductive and respiratory systems. The best natural sources are liver, especially fish liver and fish-liver oils, whole milk, cheese and eggs. Vitamin A does not exist in plants. However, leafy green and yellow vegetables and yellow fruits contain a pigment called carotene, which the liver can convert into Vitamin A.
Vitamin B-1 (Thiamine) is necessary for carbohydrate metabolism and is important for proper myocardial function.
Vitamin B-5 (Pantothenic Acid) is important for proper metabolism as part of coenzyme-A and is involved in adrenal cortex function. Vitamin B-5 supports the adrenal glands in producing cortisone in times of stress and is important in metabolizing fats and carbohydrates to release energy. This vitamin is also important for healthy nerves and skin.
Vitamin B-6 (Pyridoxine) is required by the central nervous system for normal brain function. Needed for synthesis of DNA and RNA. Plays an important role in amino acid, carbohydrate and fat metabolism.
None of the foregoing defined terms have been evaluated by the Food and Drug Administration.