How Do Antioxidants Play a Role in Nutritional Toxicology?
Antioxidants are compounds that can prevent or slow damage caused by free radicals and oxidative stress. They are often studied in nutritional toxicology for their potential protective effects against toxin-induced damage. Foods rich in antioxidants, such as fruits and vegetables, are believed to reduce the risk of chronic diseases and mitigate the effects of environmental toxins.
