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Antioxidant
Compounds that neutralise reactive molecules; best obtained from whole foods.
Concepts
Definition
Antioxidants are compounds — including vitamin C, vitamin E and many plant polyphenols — that neutralise reactive molecules called free radicals, which can damage cells. Diets rich in fruit, vegetables, nuts and whole grains are consistently linked to better health, and these foods are naturally high in antioxidants. High-dose antioxidant supplements, by contrast, have generally not shown the same benefit and in some cases may do harm, so whole foods are the safer route.
Related terms
Micronutrient
Vitamins and minerals the body needs in tiny amounts to function.
Macronutrient
The three nutrients the body needs in large amounts: protein, carbohydrate and fat.
Fibre
Indigestible plant carbohydrate that aids digestion and steadies blood sugar.
Source: Standard references on antioxidants and dietary patterns. · checked 2026-09-04
Frequently asked questions
What is antioxidant?
Antioxidants are compounds — including vitamin C, vitamin E and many plant polyphenols — that neutralise reactive molecules called free radicals, which can damage cells. Diets rich in fruit, vegetables, nuts and whole grains are consistently linked to better health, and these foods are naturally high in antioxidants. High-dose antioxidant supplements, by contrast, have generally not shown the same benefit and in some cases may do harm, so whole foods are the safer route.
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