What contributes to the antioxidant capacity of blood?

The antioxidant capacity of blood is influenced by a combination of both enzymatic and non-enzymatic factors. Enzymatic antioxidants, such as superoxide dismutase, catalase, and glutathione peroxidase, play critical roles in neutralizing reactive oxygen species (ROS) and preventing oxidative stress. These enzymes facilitate chemical reactions that convert harmful oxidants into less harmful substances.

On the other hand, non-enzymatic factors encompass a wide range of molecules, including vitamins (like vitamin C and E), minerals (like selenium), and various plant compounds (such as flavonoids and carotenoids). These compounds can directly scavenge free radicals and enhance the body’s overall ability to combat oxidative damage.

By incorporating both types of antioxidants, blood can effectively manage oxidative stress, making the combination of enzymatic and non-enzymatic factors essential for maintaining health and preventing diseases associated with oxidative stress. This holistic view underscores the complexity of the antioxidant defense system rather than attributing it solely to one type of factor or source.