“…In general, the concept of a biological antioxidant refers to any compound that, when present at a concentration below that of an oxidizable substrate, can retard or prevent oxidation [3,4]. Indeed, antioxidants are molecules that can accept or donate electrons and hydrogen atoms to oxidants to stop their chain reactions [5,6]. They fall into two main groups: (i) secondary peroxide scavengers, derived from dietary intakes such as the nonessential sulfur amino acid taurine [7], and (ii) primary free radical scavengers, produced by the cell, such as superoxide dismutase, catalase, and, in particular, glutathione, as well as taurine [4,8,9].…”