Abstract

A REVIEW ON ANTIOXIDANT FROM NATURAL SOURCE

Uday Gond, Khushboo Gupta, Pranjul Shrivastava, Sandip Prasad Tiwari*

Faculty of Pharmacy, Kalinga University, Naya Raipur, Chhattisgarh India (492101)

ABSTRACT

Antioxidants are compounds that inhibit oxidation. Oxidation may be a reaction which will produce free radicals, thereby resulting in chain reactions which will damage the cells of organisms. Antioxidants like thiols or vitamin C terminate these chain reaction. To balance the oxidative stress, plants and animals maintain complex systems of overlapping antioxidants like gluththione and enzymes ( e.g. catalase, and superoxide dismutase) producced internally or the dietary antioxidents vitamin C and vitamin E. Antioxidant vitamins are found in vegetables, fruits, eggs, legumes and nuts. Vitamin A, C and E are often destroyed by long term storage or prolonged cooking. The consequences of cooking and processing are complex as these processes also can increase the bioabvailability of antioxidants, like some caratanoids in vegetables. Processed food contains fewer antioxidant vitamin than fresh and uncooked foods, as preparation exposes food to heat and oxygen.

Keywords: Antioxidants, Enzymatic antioxidants, Natural antioxidants, Oxidants, Probiotics.