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An antioxidant is defined as "any substance that when present at low concentrations compared with those of the oxidizable substrates (e.g., proteins, lipids and carbohydrates and even nucleic acids) significantly delays or prevents oxidation of that substrate." The definition given by the Panel of Dietary Antioxidants and Related Compounds in the Food Nutrition Board is that "a dietary antioxidant is a substance in foods that significantly decreases the adverse effects of reactive oxygen species (ROS), reactive nitrogen species (RNS) or both, on normal physiological function in humans." Vitamin C rapidly clears reactive oxygen and nitrogen species such as superoxide, hydroperoxyl radicals, aqueous peroxyl radicals, oxygen "singlet", ozone, peroxy nitrite, nitrogen dioxide, nitroxide radicals, and hypochlorous acid, so it effectively protects other substrates from oxidative damage [46, 47]

Catalases are enzymes that catalyze the conversion of hydrogen peroxide to water and oxygen, using either an iron or manganese cofactor

When youre deficient in B12, your nerve cells are unable to function properly

Hepatology 65 , 950968 (2017)

Do these treatments help with weight loss, or are they just for general wellness