“…Many plants have phytochemicals and also possess antioxidant activity which may reduce the risk of infection, cancer and diseases, for example, alkyl sulfide (found in onions and garlic), carotenoids (from carrots), and flavonoids (present in fruits and vegetables) (Akpanabiatu et al, 2005). Also Reactive oxygen-free radicals (ROS) have been implicated in many of these diseases and cancer, these free radicals, which cause tissue damage via oxidative stress, are generated by aerobic respiration, inflammation, and lipid peroxidation.…”