Abstract: Antioxidants are a class of compounds that are able to reduce or prevent the oxidation of a substrate whilst being present at a lower concentration than the oxidisable substrate. Whilst oxidation is essential for cell survival, it can produce free radicals, and thus lead to chain reactions that may cause the oxidative damage of the biological molecules found in the human body. This damage can culminate in many diseases including cancer. Antioxidants such as thiols or ascorbic acid (vitamin C) terminate these chain reactions. To balance the oxidative state, animals and plants maintain a complex system of overlapping antioxidants, for example glutathione and enzymes, produced internally, or the dietary antioxidants vitamin C, and vitamin E. Apart from its therapeutic value, it has also garnered much attention in the cosmetic and food industries for its preservative benefits and chemical industries for oxidation inhibition effects. Antioxidants can be broadly classified under two branches depending on their source of origin: natural or synthetic. Under the section of the natural compounds, it can be further classified into enzymatic or non-enzymatic depending on the physical or chemical properties and mechanism of actions. Enzymatic antioxidants can also be subdivided into primary and secondary antioxidant. Under the arm of the non-enzymatic antioxidant, it is further subgrouped as minerals, carotenoids, vitamins, polyphenols, etc. Synthetic antioxidants, whilst serving the same function as the natural antioxidants, are chemically produced with specific uses in the food, cosmetics, and therapeutic industry. This article will review the roles of the different categories of antioxidants and their mechanism of action.
Keywords: Antioxidants, minerals, carotenoids, vitamins, polyphenols, therapeutic industry.
Title: Antioxidants Types
Author: JWAD J. A. ALKAZEMI
International Journal of Life Sciences Research
ISSN 2348-313X (Print), ISSN 2348-3148 (online)
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