antioxidizer
|an-ti-ox-i-di-zer|
🇺🇸
/ˌæn.tiˈɑk.sɪˌdaɪ.zər/
🇬🇧
/ˌæn.tiˈɒk.sɪˌdaɪ.zə/
prevents oxidation
Etymology
'antioxidizer' originates from Modern English, formed from the verb 'antioxidize' plus the agent suffix '-er', where 'anti-' meant 'against' and 'oxide' referred to an oxygen compound.
'antioxidize' was formed from 'anti-' (Greek-derived prefix meaning 'against') + 'oxidize' (from French/Modern Latin roots related to 'oxygen'), and the agent-forming '-er' produced 'antioxidizer' in technical usage in the 20th century.
Initially it referred to any agent that counteracts oxidation; over time it has remained largely the same but became specialized to mean additives used in foods, materials, and biological contexts.
Meanings by Part of Speech
Noun 1
a substance that slows or prevents the chemical oxidation of other molecules, thereby protecting materials (such as food, polymers, or biological tissues) from damage or spoilage.
The manufacturer added an antioxidizer to the polymer to extend its lifespan.
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Noun 2
an additive used specifically in foods, cosmetics, fuels, or lubricants to prevent rancidity, discoloration, or degradation caused by oxidation.
Many processed foods contain an antioxidizer to prevent rancidity during storage.
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Last updated: 2025/09/05 18:36