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Lipoic acid and its reduced form, dihydrolipoic acid (DHLA), neutralize the free radicals in both lipid and aqueous domains and as such has been called a universal antioxidant. Superoxide dismutase Superoxide dismutases (SODs) are a class of enzymes that catalyse the breakdown of the superoxide anion into oxygen and hydrogen peroxide

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Processing of vegetables and fruits Boiling, steaming, and frying are estimated to cause average folate losses of 4050%, 40%, and 1530%, resp., in vegetables solely, and those of 2530%, 30%, 30%, resp., in the total dish when cooking liquids are not thrown out 380,381