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Natural Antioxidants

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Antioxidant Properties of Spices, Herbs and Other Sources

Abstract

The importance of the antioxidants present in foods is well appreciated for both preserving the foods themselves and supplying essential antioxidants in vivo. It is widely accepted that plant-based diets with high intake of fruits, vegetables, and other nutrient rich plant foods help reduce the risk of oxidative stress-related diseases. There are numerous antioxidants in plants consumed in the diet including carotenoids and phenolic compounds like benzoic acid derivatives, flavonoids, proanthocyanidins, stilbenes, coumarins, lignans, and lignins. Plants contain high concentrations of numerous antioxidants, such as polyphenols, carotenoids, tocopherols, tocotrienols, glutathione, ascorbic acid, and enzymes with antioxidant activity, which help to protect them from hazardous oxidative damage. Natural antioxidants are found in plants, microorganisms, fungi, and even animal tissues. This chapter describes these antioxidants in more detail.

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  1. Frontier Natural Products Co-op, Norway, IA, USA

    Denys J. Charles

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Charles, D.J. (2012). Natural Antioxidants. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_3

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