An Approach to Leading Antioxidant Activity of Different Plants and Food Material: A Review

Abstract

Antioxidants are molecules that battle against free radicals in the body. Free radicals are compounds that can damage the body if it gets too strong. They are associated with many illnesses such as diabetes, cardiovascular disease, and cancer etc. The body has its defense system against antioxidants to regulate free radicals. Antioxidants are also found in foods, particularly fruits, vegetables, and other substances based on herbs. Vitamins E and C are very important antioxidants. Plants have recently become a significant source of a surprising number of antioxidants that avoid the oxidative stress of free radicals. Natural chemicals, particularly those from medicinal plants, give many beneficial antioxidants. Antioxidant preservatives also play the main role in rising shelf life in food processing. Alcohol, green tea, cocoa, and dark chocolate are popular as strong antioxidant sources. Antioxidants can increase the self-life of both natural and processed foods. As a result, they're commonly employed as food additives. In these cases, the activity has been increased by the increasing use of three different methods.This review aims to determine the antioxidant activity of historically beneficial and modern medicinal plants.