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Is a substance contained within foods that significantly decreases the adverse effects of reactive species i.e. reactive oxygen and nitrogen species, within the normal psychological function of humans. These are added to processed foods to stop the fats in them from oxidizing therefore preserving food so it is safer to eat and less likely to develop stale flavours.

Vitamin C is as essential as a vitamin to prevent scurvy but also an antioxidant. Sources include fresh fruit and vegetables, especially berryfruits and citrus. Can be synthesised by many mammals but not humans.

Has provitamin A activity but care needs to be taken with use as a supplement especially for smokers. Found in various fruits and vegetables, including carrots, apricots, pumpkin and kumara.

Is a member of the crucifier family that includes broccoli, brussels sprouts, cabbage, cauliflower. These vegetables are rich in antioxidants as they contain glucosinolates, which have strong anti-cancer activity.

Has provitamin A activity but care needs to be taken with use as a supplement especially for smokers. Found in various fruits and vegetables, including carrots, apricots, pumpkin and kumara.

A group of yellow and orange plant pigments with powerful antioxidant activity. There are two main subclasses; carotenes and xanthophylls.

Fatty substances present in tissues and blood; excess in the blood can be oxidized to form atheroma. This plays an important role in many bodily functions e.g. producing hormones, insulating nerve fibres and forming bile acids.

Any of the various plants in the mustard family which includes cabbage, broccoli, watercress, radishes, horseradish and many others.

Abbreviation for deoxyribonucleic acid, the molecular ‘blueprint' of all living organisms. Reactive oxygen species continually attack DNA in the cell, and antioxidants minimise this damage. The cell has ways of repairing DNA damage but over time this damage hastens the ageing process and increases the likelihood of cancers.

Proteins produced by cells which act as catalysts in chemical reactions essential to life. Each enzyme has a specific functions.

Some plant essential oils have strong antioxidant activity e.g. nutmeg, thyme and oregano.

Flavnoids are found mainly in citrus includes naringenin.

Group of flavonoids found mainly in members of the citrus family including luteolin, diosmin and apigenin.

Large group of water-soluble antioxidants, some of which are red or purple including catechins, flavonols, isoflavonoids.

An unstable molecule with one or more unpaired electrons in its outer orbitals, and therefore highly reactive.

Anti-cancer phytochemicals in crucifiers; boost the effects of other antioxidants. Converted in the body to isothyocyanates.

Sugar derivative of a compound e.g. flavonoid glycoside, an aglycone which has a sugar attached. The glycoside may be removed during digestion.

Anti-cancer phytochemicals in crucifiers; boost the effects of other antioxidants. Converted in the body to isothyocyanates.

Sugar derivative of a compound e.g. flavonoid glycoside, an aglycone which has a sugar attached. The glycoside may be removed during digestion.

A carotenoid antioxidant found in some red and pink fruits including tomatoes, watermelons and pink grapefruit.

The sum of all physical and chemical changes that take place in the body. It involves anabolism (building up processes) and catabolism (breaking down processes). It is driven by the nutrients we derive from food.

Substances we require in minute amounts, in the same way that plants require trace elements. These include selenium, zinc and copper which are required for the proper function of enzymes.

An atom or group of atoms which are stable and do not carry an electric charge.

Substance needed to maintain life and health. Some nutrients provide energy (e.g. fat, carbohydrates and protein), while others are essential to metabolic processes (e.g. vitamins and minerals).

A collective term for all substances that oxidize (provide oxygen). These include both free radicals and reactive oxygen species.

A chemical reaction involving oxygen and the transfer of electrons from one atom to another. The oxidation process may create free radicals which damage cells, resulting in disease.

Literally ‘plant chemicals': often used to refer to antioxidant pigments derived from plants.

Food chemical occurring in plants.

(ROS) Oxidants, including free chemicals and oxidizing molecules.

Reaction between antioxidant and reactive oxygen in which the latter is neutralized.

A glucosinolate found in brassica vegetables, especially.

Derived from ‘vital amines'. This term refers to a group of substances essential in minute quantities for good health. Deficiency leads to diseases such as scurvy and beriberi. Some vitamins are also antioxidants and thus serve more than one purpose e.g. Vitamin C and E.

Fat soluble vitamin. Essential for vision, normal growth, reproduction and a healthy immune system. These are two forms: retinoids (retinal) and some carotenoids.

Vitamin C is as essential as a vitamin to prevent scurvy but also an antioxidant. Sources include fresh fruit and vegetables, especially berryfruits and citrus. Can be synthesised by many mammals but not humans.

A collective term for all tocopherols and their derivatives.

An intracellular antioxidant also called ubiquinones or coenzyme Q10. Important in regulating the oxidation state of LDLs. Sources include yeast and yeast extract.

A microelement important for the functioning of some antioxidant enzymes.