Abstract
Numerous epidemiological studies indicate that consumption of antioxidant-rich foods is beneficial to human health and reduces the risks of dangerous diseases and premature aging. Among natural antioxidants some stand out for their powerful activity and health benefits and they are epigallocatechin gallate, quercetin, curcumin, resveratrol, hydroxytyrosol, astaxanthin, lycopene, dihydroquercetin, and lignans. Preclinical, clinical, and therapeutic studies of these antioxidants in their pure form or in their combination have shown positive health benefits. This review highlights basic information and interesting findings with their source, structure, antioxidant properties, and potential health benefits to human.
Highlights
Epidemiological studies have demonstrated that consumption of antioxidant rich foods and beverages reduces the risks of dangerous diseases and premature aging in human (Preedy, 2010; Klein, 2014; Preedy, 2014; Waltson, Preedy, & Zibadi, 2014; Preedy, 2014; Yashin, Vedenin, & Yashin, 2016; Chu, 2012)
In this review we describe an overview of selected most powerful natural antioxidant compounds with their structure, source, bioavailability, antioxidant properties, and potential health benefits
The review describes an overview of selected most powerful natural antioxidant compounds with their structure, source, bioavailability, antioxidant properties, and key healthcare effects
Summary
Epidemiological studies have demonstrated that consumption of antioxidant rich foods and beverages reduces the risks of dangerous diseases and premature aging in human (Preedy, 2010; Klein, 2014; Preedy, 2014; Waltson, Preedy, & Zibadi, 2014; Preedy, 2014; Yashin, Vedenin, & Yashin, 2016; Chu, 2012). Several in vitro antioxidant assays have been developed in continuation of the searching and identifying natural and safe antioxidants Due to their differences in structures and reaction mechanisms of free radical several assays have been used to measure the antioxidant activities. Antioxidant studies of fruits, vegetables, beverages, and functional foods have been attracting continuously for long time and the number of reports in this area increasing every year. Most of these reports covered the polyphenols content and their effect on antioxidant activities with their mechanism of action using appropriate antioxidant assays. Numerous compounds from these extracts have been reported to have potential antioxidant activities, many plant extract and food matrices are poorly characterized. In this review we describe an overview of selected most powerful natural antioxidant compounds with their structure, source, bioavailability, antioxidant properties, and potential health benefits
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