Regular food chemicals as antioxidant towards prevention of diseases – An insight review

Abstract

Oxidative stress is an imbalance between pro-oxidant and antioxidant activities occurring in the body. Excess of oxidative activities may result in molecular and cellular damage. Also, oxidative stress plays a crucial role in the development of chronic degenerative diseases. Our body endogenous protective system can be supported by natural antioxidants present in various food components. Fruits and vegetables are best sources of antioxidants. Their protective effect is attributed to presence of antioxidant compounds in them like vitamins, minerals and phenolic acids and flavonoids. Cereals are rich in phenolic acids, phytic acid, flavonoids, lignans and alkylresorcinols which help to destroy free radicals. Seaweeds and sponges are rich source of bioactive compounds having the antioxidant activities. They possess several disease prevention properties due to presence of phenolic compounds, polysaccharides, and organic acids. Several medicinal plants and spices are also known to possess antioxidants with several beneficial therapeutic effects. Beverages like tea, coffee, cocoa have phenolics which neutralizes free radicals and helps in preventing oxidative stress. Resveratrol present in red wine prevents cardiovascular diseases by neutralizing free oxygen radicals and reactive nitrogenous radicals.

URN:NBN:sciencein.jmc.2022.441