Emblica functions as a potent antioxidant and chelating agent. Antioxidants are substances or nutrients in our foods which can prevent or slow the oxidative damage to our body. When our body cells use oxygen, they naturally produce free radicals (by-products) which can cause damage. Antioxidants act as "free radical scavengers" and hence prevent and repair damage done by these free radicals. An Antioxidant is a molecule capable of slowing or preventing the oxidation of other molecules. Oxidation is a chemical reaction that transfers electrons from a substance to an oxidizing agent. Oxidation reactions can produce free radicals, which start chain reactions that damage cells. Antioxidants terminate these chain reactions by removing radical intermediates, and inhibit other oxidation reactions by being oxidized themselves. As a result, antioxidants are often reducing agents such as thiols or polyphenols.

Although Emblica is reputed to have the highest content of vitamin C of any natural plant and is revered for its rejuvenating powers, most of the current scientific interest has centered on its unique tannins and flavanoids, which contain very powerful antioxidant properties. Even more exciting, nutrius studies indicate that Emblica has the ability to stimulate our natural antioxidant enzyme systems including catalase, superoxide dismutase SOD, and glutathione peroxidase.