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Antioxidants are chemical substances that inhibit or delay the oxidation of other molecules by neutralizing free radicals. In food chemistry and human physiology, oxidation is a process in which molecules lose electrons, leading to the formation of reactive oxygen species (ROS) or free radicals. These unstable molecules can damage lipids, proteins, and ___ _________ ___ _______ _____ _____ ________ _____ _______.
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