Overview of Foods with Antioxidant Effects-Clinical Relevance

Abstract

Aging and some age-related diseases or disorders such as coronary heart disease and even cancer may be associated with accumulated or excess free radicals, which are generated during active metabolic processes in the human body. Some natural food substances do contain some compounds with antioxidant properties which scavenge these excess free radicals. Some of these naturally occurring antioxidants in our foods include not only vitamins C, E, and beta carotene but some trace elements such as copper and selenium that occur in form of antioxidant metalloenzymes. Other forms of antioxidants found in the plant-derived foods include flavonoids and polyphenols. When diets, which are rich in increased amounts and a wide variety of antioxidant nutrients, are taken, these offer the individual health benefit or improvement. It is ill-advised for an individual to take a range of antioxidant supplements, because the usefulness or benefits of these supplements may yet need further research or investigative studies to establish or determine their efficacy. Thus, it advisable to take a balanced diet of natural foods with mixed plant-based foods because these are healthier than depending on antioxidant supplements

Keywords: Plant-Based Foods; Phytochemicals; Antioxidant Supplements


Article Review Status: Published

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