Research Topic · Peer-Reviewed

Antioxidants

Antioxidants are compounds that neutralise reactive oxygen species and free radicals, limiting the oxidative stress that can damage cells, lipids, proteins, and DNA. They include enzymatic defences and dietary constituents such as polyphenols, vitamins, and other plant-derived molecules, and their balance with oxida…

Curated from this journal's research 📚 12 peer-reviewed articles cited Cited 290× across the literature 🔖 ISSN 2379-7835 🗓 Reviewed July 2026

Overview

Antioxidants are compounds that neutralise reactive oxygen species and free radicals, limiting the oxidative stress that can damage cells, lipids, proteins, and DNA. They include enzymatic defences and dietary constituents such as polyphenols, vitamins, and other plant-derived molecules, and their balance with oxidants is implicated in ageing and in chronic conditions including cardiovascular disease and cancer. In nutrition science, antioxidant capacity is studied both as a property of foods and as a contributor to health, with attention to dietary sources, bioavailability, and measurable activity. Research in this area examines the antioxidant enzymes, phenolic content, and antioxidant capacity of plant foods, the influence of refining on the phenolics and antioxidant activity of sunflower oil, and the antioxidant activity of pigeon pea extracts in stabilising oils. Studies also consider nutritional antioxidants in relation to oxidative telomere attrition and biological ageing, functional foods, and plant extracts used for food preservation and gastrointestinal health. Further work addresses antioxidant micronutrients in metabolic syndrome and the regulation of reactive oxygen intermediates to reduce immunopathology. By characterising the sources, mechanisms, and effects of antioxidant compounds, this research links dietary intake and food composition to the control of oxidative stress and to the prevention and management of diet-related chronic disease.

Research published in this journal

12 peer-reviewed articles, ranked by relevance. Each links to its DOI.

2019

Functional Food

Butnariu MonicaCorresponding author
Banat’s University of Agricultural Sciences and Veterinary Medicine “King Michael I of Romania” from Timisoara, Timis, Romania
Exact topic International Journal of Nutrition Cited by 95 doi:10.14302/issn.2379-7835.ijn-19-2615

How this research is being cited

The 12 articles above have been cited 290 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Antioxidants, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in International Journal of Nutrition (ISSN 2379-7835).

Journal editorial board
Kadri Koppel · United States Alicja Kuban-Jankowska · Poland Luigia Pazzagli · Italy

This page summarises published research for orientation; it is not medical or professional advice.