Antioxidants are molecules that play an important role in preventing our food from spoiling too quickly by stopping oxidation reactions from taking place. The antioxidant molecules are reducing ...

Antioxidants are chemicals which prevent ‘oxidation’ – a chemical reaction which happens all the time (it makes iron rust, and apples go brown). Inside our bodies, antioxidants are often sai ...

Body weight was monitored. Tissue total antioxidant capacity (T-AOC), superoxide dismutase (SOD), and thiobarbituric acid reaction substance (TBARS) were determined on the 2nd, 4th, and 6th day.