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Antioxidants

Term for compounds that protect organisms (humans, animals, plants) from damage caused by free radicals; see oxidation inhibitors.

Term (also antioxidants) for substances that slow down, inhibit or virtually prevent oxidation. They also occur naturally in food and in the human organism, where they protect cells from oxidative stress. In wine, the most important natural oxidation inhibitors are certain phenols, in particular...

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For my many years of work as an editor with a wine and culinary focus, I always like to inform myself about special questions at Wine lexicon. Spontaneous reading and following links often leads to exciting discoveries in the wide world of wine.

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Fachjournalistin, Lektorin und Verkosterin, Wien

The world's largest Lexicon of wine terms.

26,285 Keywords · 46,502 Synonyms · 257,293 Cross-references
made with by our author Norbert F. J. Tischelmayer. About the Lexicon

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