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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Dr. Christa Hanten
Fachjournalistin, Lektorin und Verkosterin, Wien