Plants synthesize and accumulate several non-enzymatic antioxidants such as ascorbic acid, glutathione and phenolics.
Some of these antioxidants occur constitutively, while others are formed in response to abiotic and biotic stress conditions..
Most of the natural antioxidants are derived from plant materials, such as fruits, vegetables, herbs and spices [62,63,64].
These are particularly rich in phenolic compounds, vitamins and carotenoids [16,65,66]..
Plants synthesize low molecular weight antioxidants such as glutathione and ascorbate within the chloroplast stroma and cytosol using NADPH as the ultimate electron donor 11..
Antioxidants are molecules that fight free radicals in your body.
Free radicals are compounds that can cause harm if their levels become too high in your body.
They're linked to multiple illnesses, including diabetes, heart disease, and cancer.
Your body has its own antioxidant defenses to keep free radicals in check..
Natural Sources of Antioxidants
Most of the natural antioxidants are derived from plant materials, such as fruits, vegetables, herbs and spices [62,63,64].
These are particularly rich in phenolic compounds, vitamins and carotenoids [16,65,66]..
Natural antioxidants are widely distributed in food and medicinal plants.
These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer..
When sorted by antioxidant content, clove has the highest mean antioxidant value, followed by peppermint, allspice, cinnamon, oregano, thyme, sage, rosemary, saffron, and estragon, all dried and ground, with mean values ranging from 44 to 277 mmol/100 g..
Antioxidants prevent free radical induced tissue damage by preventing the formation of radicals, scavenging them, or by promoting their decomposition..
Oilseeds, cereal grains, legumes, tea, coffee, tree nuts, fruits, and berries are excellent sources of plant antioxidants.
Among the oilseeds, rapeseed and canola seeds have very high levels of phenolic compounds.
Sinapine (choline esters of sinapic acid) and sinapic acids are the main phenolic compounds in rapeseed..
Sources of antioxidants
They are most abundant in fruits and vegetables, as well as other foods including nuts, wholegrains and some meats, poultry and fish.
Good sources of specific antioxidants include: allium sulphur compounds – leeks, onions and garlic. anthocyanins – eggplant, grapes and berries..
Natural antioxidants are widely distributed in food and medicinal plants.
These natural antioxidants, especially polyphenols and carotenoids, exhibit a wide range of biological effects, including anti-inflammatory, anti-aging, anti-atherosclerosis and anticancer..
Because both the ultraviolet light from the sun and the reactive oxygen species generated during photosynthesis would cause irreparable damage, plants produce antioxidants to protect themselves..
Antioxidants In Plants
Because both the ultraviolet light from the sun and the reactive oxygen species generated during photosynthesis would cause irreparable damage, plants produce antioxidants to protect themselves..
