Non-enzymatic antioxidants are dietary compounds that directly neutralize free radicals.
Dietary compounds that directly neutralize free radicals by donating electrons. These include vitamins C and E, carotenoids, and polyphenols.
Non-enzymatic antioxidants are molecules obtained from diet that neutralize free radicals through direct electron transfer, converting them into stable, non-reactive forms. These compounds include water-soluble antioxidants like vitamin C and fat-soluble ones like vitamin E and carotenoids, as well as thousands of phytochemical polyphenols. Unlike enzymatic antioxidants, they are consumed through food and are not replenished by the body. They work synergistically, with vitamin C regenerating oxidized vitamin E, creating a coordinated defense network.
Provides direct free radical scavenging and supports enzymatic antioxidant function.
Consume a variety of colorful vegetables and fruits daily to obtain diverse antioxidants. Eat nuts, seeds, and vegetable oils for vitamin E. Consume fresh berries, tea, and dark chocolate for polyphenols.
Dietary diversity ensures comprehensive non-enzymatic antioxidant coverage.
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