Year: 2013
Type: article
Abstract: Antioxidants or inhibitors of oxidation are compounds which retard or prevent the oxidation and in general prolong the life of the oxidizable matter. Majority of the diseases/disorders are mainly linked to oxidative stress due to free radicals. The free radicals (oxidants) are species with very short half-life, high reactivity and damaging activity towards macromolecules like proteins, DNA and lipids. In general, the reactive oxygen species circulating in the body tend to react with the electron of other molecules in the body and these also effect various enzyme systems and cause damage which may further contribute to conditions such as cancer, ischemia, aging, adult respiratory distress syndromes, rheumatoid arthritis etc. A plant-based diet protects against chronic oxidative stress-related diseases. Dietary plants contain variable chemical families and amounts of antioxidants. It has been hypothesized that plant antioxidants may contribute to the beneficial health effects of dietary plants. This review presents some information about the antioxidant/antiradicals and their role in our body and also their presence in spices and herbs. Key words: Antioxidants, Free radicals, Herbal Plants
Author: Patel Chirag J
Language: English
Subfield: Biochemistry (medical)
Field: Medicine
Domain: Health Sciences
Open Access status: diamond
OpenAlex ID: W1555656905