Bottle-Conditioning & Oxidation

[hoptualBrew]

Does bottle-conditioning reduce the risk of oxidation (initial O2 in the bottle from bottling process)? The way the process works in my head is that yeast, once active again & metabolizing fresh sugars intakes O2 in the bottle and converts to a small satchel of alcohol and CO2. Is this correct?

 

[Pappers_]

That sounds believable to me. Also, the CO2 is heavier than the O2, so will push the O2 up and be a barrier, perhaps?

I understand the real oxidation issues come from two sources:

1) excessive O2 during handling
2) small cap leaking during long term aging