Biochemistry
Antioxidant
A molecule that prevents oxidation of other molecules by neutralizing free radicals. Antioxidants protect cells from oxidative damage that accumulates with age and stress.
Biological Context
Cells produce antioxidants (like glutathione) and obtain them from food (vitamins C and E, flavonoids). Oxidative stress—when free radical production exceeds antioxidant capacity—damages DNA, proteins, and membranes. Plants produce antioxidants for their own protection.
Business Application
Organizational antioxidants: mechanisms that neutralize damaging forces before they cause harm. Quality control, risk management, and cultural practices that catch problems early are antioxidant functions—they prevent accumulated damage from degrading organizational health.