Vegetable and synthetic anioxidants – their role and properties

Abstract

Antioxidants are chemicals that reduce oxidative damage to cells and biomolecules due to reactive oxygen species. They prevent injury to blood vessel membranes, defend against cancercausing agents, and help reduce the risk of cardiovascular disease and Alzheimer’s disease. The main source of antioxidants is food, they are found in cereals, fruit, vegetables, fishes, and they can be taken in the form of dietary supplements This review discusses what an antioxidant is and how the properties of antioxidants may be characterized.