Differences between Antioxidants and Phytochemicals

Antioxidants and phytochemicals are two related but distinct terms that are commonly used in various health, nutrition, and scientific contexts, and that have various properties, benefits, and effects.

Definition and Properties:

Antioxidants are the substances that can prevent, delay, or reduce the oxidation of other substances, by neutralizing or scavenging the free radicals, reactive oxygen species (ROS), or reactive nitrogen species (RNS) that are generated or produced in various biological, chemical, and physiological processes and systems. Antioxidants can be divided into two main categories, depending on their origin, nature, and mechanism of action.

1. Endogenous antioxidants: Endogenous antioxidants are the antioxidants that are produced or synthesized by the body, and that are present in various organs, tissues, and cells. Endogenous antioxidants can be further divided into two subcategories, depending on their chemical structure, biological function, and enzymatic or non-enzymatic nature.

• Enzymatic antioxidants: Enzymatic antioxidants are the antioxidants that are catalyzed or regulated by enzymes, such as superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx), and glutathione reductase (GR). Enzymatic antioxidants can convert or eliminate the free radicals, ROS, or RNS into harmless or less reactive products, such as water, molecular oxygen, or nitric oxide.
• Non-enzymatic antioxidants: Non-enzymatic antioxidants are the antioxidants that are not catalyzed or regulated by enzymes, but that can directly react or interact with the free radicals, ROS, or RNS, such as glutathione (GSH), uric acid, bilirubin, and melatonin. Non-enzymatic antioxidants can donate or accept electrons, protons, or radicals from the free radicals, ROS, or RNS, and thus terminate or inhibit their chain reactions or propagation.

2. Exogenous antioxidants: Exogenous antioxidants are the antioxidants that are obtained or derived from external sources, such as food, supplements, or cosmetics. Exogenous antioxidants can be further divided into two subcategories, depending on their chemical structure, biological activity, and dietary or synthetic origin.

Dietary antioxidants:

Dietary antioxidants are the antioxidants that are present in various foods, such as fruits, vegetables, nuts, seeds, grains, spices, herbs, and beverages. Dietary antioxidants can be divided into two main categories, depending on their chemical structure, biological function, and nutritional or pharmacological value.

• • Vitamins: Vitamins are the organic compounds that are essential for various biological, chemical, and physiological processes and functions, and that have various antioxidant properties and effects. Vitamins can be divided into two main categories, depending on their solubility, metabolism, and requirement.
    • Fat-soluble vitamins: Fat-soluble vitamins are the vitamins that are soluble in lipids or fats, and that are stored or accumulated in various organs, tissues, and cells. Fat-soluble vitamins can be further divided into four subcategories, depending on their chemical structure, biological function, and dietary or supplemental source.
      • Vitamin A: Vitamin A is the vitamin that is essential for various visual, immune, reproductive, and developmental processes and functions, and that has various antioxidant properties and effects. Vitamin A can be obtained or derived from various dietary sources, such as animal products, dairy products, and fortified foods, or from various supplemental sources, such as retinol, retinal, and retinoic acid.
      • Vitamin D: Vitamin D is the vitamin that is essential for various calcium, phosphorus, bone, and muscle processes and functions, and that has various antioxidant properties and effects. Vitamin D can be obtained or derived from various dietary sources, such as fatty fish, liver, and fortified foods, or from various supplemental sources, such as cholecalciferol (D3) and ergocalciferol (D2).
      • Vitamin E: Vitamin E is the vitamin that is essential for various antioxidant, anti-inflammatory, and immune processes and functions, and that has various antioxidant properties and effects. Vitamin E can be obtained or derived from various dietary sources, such as vegetable oils, nuts, seeds, and whole grains, or from various supplemental sources, such as tocopherols and tocotrienols.
      • Vitamin K: Vitamin K is the vitamin that is essential for various blood coagulation, bone metabolism, and vascular processes and functions, and that has various antioxidant properties and effects. Vitamin K can be obtained or derived from various dietary sources, such as green leafy vegetables, fermented foods, and certain animal products, or from various supplemental sources, such as phylloquinone (K1) and menaquinone (K2).
    • Water-soluble vitamins: Water-soluble vitamins are the vitamins that are soluble in water, and that are not stored or accumulated in various organs, tissues, and cells. Water-soluble vitamins can be further divided into six subcategories, depending on their chemical structure, biological function, and dietary or supplemental source.
      • Vitamin C: Vitamin C is the vitamin that is essential for various collagen, immune, antioxidant, and neurotransmitter processes and functions, and that has various antioxidant properties and effects. Vitamin C can be obtained or derived from various dietary sources, such as citrus fruits, berries, kiwi, melons, and certain vegetables, or from various supplemental sources, such as ascorbic acid, ascorbyl palmitate, and sodium ascorbate.
      • Vitamin B1: Vitamin B1 is the vitamin that is essential for various energy, nerve, and muscle processes and functions, and that has various antioxidant properties and effects. Vitamin B1 can be obtained or derived from various dietary sources, such as whole grains, legumes, nuts, seeds, and certain fruits and vegetables, or from various supplemental sources, such as thiamine hydrochloride and thiamine mononitrate.
      • Vitamin B2: Vitamin B2 is the vitamin that is essential for various energy, vision, skin, and hair processes and functions, and that has various antioxidant properties and effects. Vitamin B2 can be obtained or derived from various dietary sources, such as dairy products, meat, poultry, fish, and certain fruits and vegetables, or from various supplemental sources, such as riboflavin and riboflavin-5′-phosphate.
      • Vitamin B3: Vitamin B3 is the vitamin that is essential for various energy, nerve, and digestive processes and functions, and that has various antioxidant properties and effects. Vitamin B3 can be obtained or derived from various dietary sources, such as meat, poultry, fish, and certain nuts and legumes, or from various supplemental sources, such as niacinamide and nicotinic acid.
      • Vitamin B5: Vitamin B5 is the vitamin that is essential for various energy, hormone, and cholesterol processes and functions, and that has various antioxidant properties and effects. Vitamin B5 can be obtained or derived from various dietary sources, such as meat, poultry, fish, whole grains, and certain fruits and vegetables, or from various supplemental sources, such as pantothenic acid and pantethine.
      • Vitamin B6: Vitamin B6 is the vitamin that is essential for various amino acid, neurotransmitter, and immune processes and functions, and that has various antioxidant properties and effects. Vitamin B6 can be obtained or derived from various dietary sources, such as meat, poultry, fish, whole grains, and certain fruits and vegetables, or from various supplemental sources, such as pyridoxine, pyridoxal, and pyridoxamine.
      • Vitamin B7: Vitamin B7 is the vitamin that is essential for various fatty acid, cholesterol

Differences between Antioxidants and Phytochemicals

The difference between antioxidants and phytochemicals can be explained as follows:

1. Definition: Antioxidants are compounds that help protect body cells from damage caused by free radicals. They work by stopping or reducing chain reactions caused by free radicals that can damage cells. Phytochemicals, on the other hand, refer to natural compounds found in plants. They may provide health benefits, including having antioxidant properties.
2. Source: Antioxidants can be found in various foods, such as fruits, vegetables, whole grains, and nuts. Some examples of antioxidants include vitamin C, vitamin E, beta-carotene, and selenium. Phytochemicals, on the other hand, are present in a variety of plants and can be found in a variety of foods such as green vegetables, berries, green tea, and spices such as turmeric and ginger.
3. Function and benefits: Antioxidants play an important role in protecting body cells from oxidative damage and can help reduce the risk of degenerative diseases such as heart disease, cancer and Alzheimer’s disease. Phytochemicals, on the other hand, can provide diverse health benefits, including anti-inflammatory, antioxidant, and antimicrobial properties. They may also help improve the immune system and provide protection against some types of cancer.
4. Examples: Examples of antioxidants include vitamin C which can be found in oranges, vitamin E which is found in wheat germ oil, beta-carotene which is found in carrots, and selenium which is found in sea fish. Examples of phytochemicals include resveratrol found in red wine, lycopene found in tomatoes, and curcumin found in turmeric.

In conclusion, the difference between antioxidants and phytochemicals lies in their definition, source, function and benefits. Antioxidants are compounds that help protect body cells from damage caused by free radicals, while phytochemicals are natural compounds found in plants and can provide health benefits, including having antioxidant properties.