Yet the brain has relatively low levels of antioxidant enzymes to protect it from free-radical damage.

Here, consuming the compound causes oxidative stress, which the body responds to by inducing higher levels of antioxidant defenses such as antioxidant enzymes.

Insufficient levels of antioxidants, or inhibition of the antioxidant enzymes, cause oxidative stress and may damage or kill cells.

As with the chemical antioxidants, cells are protected against oxidative stress by an interacting network of antioxidant enzymes.

Protective endogenous antioxidant enzymes and exogenous dietary antioxidants helped to prevent oxidative damage.

Among other effects, NFE2L2 increases the expression of several antioxidant enzymes.

Differential effects of dietary flavonoids on drug metabolizing and antioxidant enzymes in female rat.

Falcarindiol which induces expression of antioxidant enzymes in vitro.

Cancer cells, unlike other cells, have low amounts of antioxidant enzymes, notably catalase.

It also elevated the level of antioxidant enzymes.