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Capsaicin, the active component of chili peppers Bilirubin, a breakdown product of blood, has been identified as a possible antioxidant.[15] Citric acid, oxalic acid, and phytic acid N-Acetylcysteine, water soluble R-α-Lipoic acid, fat and water soluble Uric acid, in humans, accounts for roughly half the antioxidant capacity of plasma.[citation needed] Fructose, which is found abundantly in fruits, significantly elevates uric acid levels in humans,[16] and thus indirectly increases antioxidant capacity. High levels of uric acid may be a protective factor against Parkinson's disease[17] and possibly other diseases related to oxidative stress.[citation needed] |
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