Natural Antioxidants from Fruits and Vegetables: An Alternative to Synthetic Antioxidants

Promita Datta And Mohan Kulkarni*

Division of Biochemistry, Department of Chemistry, University of Pune, Pune India.

Corresponding Author E-mail: drmvkulkarni@gmail.com

ABSTRACT: Free radicals are highly reactive form of molecules. After their endogenic generation inside human body, they diversely affect human cells and cause various disorders. Antioxidants scavenge free radicals which cause oxidative damage of important biological molecules. Human body possesses natural antioxidant system for protection but sometimes the oxidant-antioxidant level becomes disturbed either due to depletion of immune system or due to more generation of free radicals. Plants contain various secondary metabolites like polyphenolic components which acts as antioxidants. Fruits and vegetables as dietary sources are rich in polyphenolic compounds and other secondary metabolites but many of these are not isolated and purified for their antioxidant potential. Fruits and vegetables are consumed fresh hence; there are less chances of antioxidant loss. As fruits and vegetables are part of daily human diet, it helps in improving endogenous antioxidant level by consuming them. Consumption of fruits and vegetables as source of natural antioxidants is a health beneficiary alternative to consumption of synthetic antioxidants which cause adverse health effects. In this review, antioxidant composition, characterization, positive health effects and efforts to improve the content of various food and vegetable sources has been discussed.

KEYWORDS: Antioxidants; free radical; fruits; vegetables.

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