Zeitschrift für Lebensmittel- und Ernährungsstörungen

Vegetables as Sources of Antioxidants

Anoop A. Shetty, Santosh Magadum and Kalmesh Managanvi

Vegetables as Sources of Antioxidants

Dietary plant antioxidants have been considered beneficial to human health. Antioxidants can eliminate free radicals and other reactive oxygen and nitrogen species, and these reactive species contribute to most chronic diseases. Dietary plants contain variable chemical families and amounts of antioxidants. Vegetables provide the body, an added source of antioxidants to fight against free radicals. Without the necessary intake of healthy vegetables, free radicals can spread and eventually lead to various types of cancer. This review discusses about vegetables as sources of antioxidants.