Sharma Monica
An antioxidant is a molecule that inhibits the oxidation of other molecules. Oxidation is a chemical reaction that can produce free radicals, leading to chain reactions that may damage cells. Antioxidants such as ascorbic acid (vitamin C) terminate these chain reactions. Different abiotic stresses lead to the overproduction of responsive oxygen species (ROS) in plants and creatures which are exceedingly receptive and poisonous making harm proteins, lipids, starches and DNA consequently prompts oxidative anxiety. This oxidative anxiety causes harm to tissues and results in vast number of sicknesses. Antioxidants balance the impacts of ROS and in this manner help in counteracting ailments. Antioxidants can be characteristic or engineered. Common cancer prevention agents can be taken up through eating regimen as they are available in organic products, vegetables and flavours. There are additionally sure engineered cancer prevention agents like BHT and BHA that likewise hinder oxidation. However, these synthesized cancer prevention agents have now been accounted for to be risky to people so the quest for non-poisonous cancer prevention agents have strengthened in the late years.
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