Inter. J. of Phytotherapy / Vol 2 / Issue 1 / 2012 / 7-15.

e - ISSN - 2249-7722
Print ISSN - 2249-7730

International Journal of Phytotherapy

www.phytotherapyjournal.com

NATURAL ANTIOXIDANTS A REVIEW

S. Shalini*
*Sree Vidyanikethan College of Pharmacy, Tirupati, Andhra pradesh, India.

ABSTRACT
Antioxidants are believed to play a very important role in the body defense system against reactive oxygen
species (ROS), which are the harmful byproducts generated during normal cell aerobic respiration. Increasing intake of
dietary antioxidants may help to maintain an adequate antioxidant status and, therefore, the normal physiological
function of a living system, to protect the cells and organ systems of the body against reactive oxygen species. Humans
have evolved a highly sophisticated and complex antioxidant protection system. It involves a variety of components,
both endogenous and exogenous in origin, that function interactively and synergistically to neutralize free radicals. The
benefits of antioxidants have not been studied long enough to draw definitive conclusions about how much longer
antioxidants may help a person live. However, when you consider that antioxidants can help you ward off cancer, heart
disease and other ailments, and they can make you feel generally healthier, theres a good case to justify adding them to
your diet. It seems quite likely that a significant intake of antioxidants will not only help you live longer, but will also
help you live a healthier, fuller life.
Keywords: Antioxidants, Natural and Synthetic, Application.

INTRODUCTION
An antioxidant is a molecule capable of
inhibiting the oxidation of other molecules. Oxidation is a
chemical reaction that transfers electrons or hydrogen
from a substance to an oxidizing agent. Oxidation
reactions can produce free radicals. In turn, these radicals
can start chain reactions. When the chain reaction occurs
in a cell, it can cause damage or death to the cell. When
the chain reaction occurs in a purified monomer, it
produces a polymer resin, such as a plastic, a synthetic
fiber, or an oil paint film. Antioxidants terminate these
chain reactions by removing free radical intermediates,
and inhibit other oxidation reactions. They do this by
being oxidized themselves, so antioxidants are often
reducing agents such as thiols, ascorbic acid, or
polyphenols [1].

Corresponding Author:-S.Shalini

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Antioxidants are widely used as ingredients in

dietary supplements and have been investigated for the
prevention of diseases such as cancer, coronary heart
disease and even altitude sickness. Although initial
studies suggested that antioxidant supplements might
promote health, later large clinical trials did not detect any
benefit and suggested instead that excess supplementation
is harmful. In addition to these uses of natural
antioxidants in medicine, these compounds have many
industrial uses, such as preservatives in food and
cosmetics and preventing the degradation of rubber and
gasoline. As part of their adaptation from marine life,
terrestrial
plants
began
producing
non-marine
antioxidants such as ascorbic acid (Vitamin C),
polyphenols and tocopherols

Email:- shalsels@gmail.com

Inter. J. of Phytotherapy / Vol 2 / Issue 1 / 2012 / 7-15.

Antioxidants are compounds of many different

chemical forms, lumped together because they all have
the property of counteracting the effects of highly
reactive, harmful free radicals formed as the result of
essential oxidation reactions performed on food to release
energy for our use. Subdivisions can be formed from
those that prevent the formation of free radicals, such as
transferrin, SOD, carotenoids. Neutralize those that are
formed, thus inhibiting chain-breaking processes, such as,
the vitamins A, E, and C. Repair the damage caused by
free radicals, such as the DNA repair enzymes eg.
transferase.

mechanisms, while damage to proteins causes enzyme

inhibition, denaturation and protein degradation.
Reactive oxygen species
Reactive oxygen species (ROS) is a term which
encompasses all highly reactive, oxygen-containing
molecules, including free radicals. Types of ROS include
the hydroxyl radical, the superoxide anion radical,
hydrogen peroxide, singlet oxygen, nitric oxide radical,
hypochlorite radical, and various lipid peroxides. All are
capable of reacting with membrane lipids, nucleic acids,
proteins and enzymes, and other small molecules,
resulting in cellular damage ROS are generated by a
number of pathways. Most of the oxidants produced by
cells occur as:
A consequence of normal aerobic metabolism:
approximately 90%of the oxygen utilized by the cell is
consumed by the mitochondrial electron transport system.
Oxidative burst from phagocytes (white blood cells) as
part of
The mechanism by which bacteria and viruses are killed,
and by which foreign proteins (antigens) are denatured.
Xenobiotic metabolism, i.e., detoxification of toxic
substances. Consequently, things like vigorous exercise,
which accelerates cellular metabolism; chronic
inflammation, infections, and other illnesses; exposure to
allergens and the presence of leaky gut syndrome; and
exposure to drugs or toxins such as cigarette smoke,
pollution, pesticides, and insecticides may all contribute
to an increase in the bodys oxidant load [3].

Natural antioxidants are synthesized by plants

and are present in the foods we eat, as opposed to those
synthetic antioxidants that are either added to food to
extend its shelf-life (e.g. BHT), or prepared by extraction
from plant sources to be taken as supplements in
concentrated form.
Mechanisms of Action of Anti Oxidants
The possible mechanisms of action of
antioxidants were first explored when it was recognized
that a substance with anti-oxidative activity is likely to be
one that is itself readily oxidized. Research into how
vitamin E prevents the process of lipid peroxidation led to
the identification of antioxidants as reducing agents that
prevent oxidative reactions, often by scavenging reactive
oxygen species before they can damage cells [2].
Oxygen is a highly reactive molecule that
damages living organisms by producing reactive oxygen
species. Consequently, organisms contain a complex
network of antioxidant metabolites and enzymes that
work together to prevent oxidative damage to cellular
components such as DNA, proteins and lipids. In general,
antioxidant systems either prevent these reactive species
from being formed, or remove them before they can
damage vital components of the cell. However, since
reactive oxygen species do have useful functions in cells,
such as redox signaling, the function of antioxidant
systems is not to remove oxidants entirely, but instead to
keep them at an optimum level.

ROS neutralizing antioxidants

Hydroxyl radical
vitamin C, glutathione,
Flavonoids, lipoic acid
Superoxide radical
vitamin C, glutathione,
Flavonoids, SOD
Hydrogen peroxide
vitamin C, glutathione, beta
carotene,vit-E,
CoQ10,flavonoids, lipoic acid
Lipid peroxides
beta carotene,vitamin E,
ubiquinone, flavonoids,
Glutathione peroxidase
Antioxidant Protection
To protect the cells and organ systems of the
body against reactive Oxygen species, humans have
evolved a highly sophisticated and complex antioxidant
protection system. It involves a variety of components,
both endogenous and exogenous in origin, that function
interactively and synergistically to neutralize free
radicals.

The reactive oxygen species produced in cells

include hydrogen peroxide (H2O2), hypochlorous acid
(HOCl), and free radicals such as the hydroxyl radical
(OH) and the superoxide anion (O2).The hydroxyl
radical is particularly unstable and will react rapidly and
non-specifically with most biological molecules. This
species is produced from hydrogen peroxide in metalcatalyzed redox reactions such as the Fenton reaction.
These oxidants can damage cells by starting chemical
chain reactions such as lipid peroxidation, or by oxidizing
DNA or proteins. Damage to DNA can cause mutations
and possibly cancer, if not reversed by DNA repair

These components include

Nutrient-derived antioxidants like ascorbic acid
(vitamin C), tocopherols and tocotrienols (vitamin E),
carotenoids, and other low molecular weight compounds
such as glutathione and lipoicacid. Antioxidant enzymes,

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Inter. J. of Phytotherapy / Vol 2 / Issue 1 / 2012 / 7-15.

e.g., superoxide dismutase, glutathione peroxidase, and

glutathione reeducates, which catalyze free radical
quenching reactions. Metal binding proteins, such as
ferritin, lactoferrin, albumin, and
plasmin that sequesters free iron and copper ions that are
capable of catalyzing oxidative reactions. Numerous other
antioxidant phyto nutrients present in a wide variety of
plant foods [4].

A large number of natural antioxidants that are

found in both feedstuffs and feed oils and fats. The
problem with these natural antioxidants is that the number
and concentration of these compounds is usually low and
insufficient to overcome the rigors offered processing and
storage. Natural antioxidants help your body fight against
the dangers of free radicals. Your body produces fewer
antioxidants as you age, which can leave you more
vulnerable to disease [6].

CLLASSIFICATION OF ANTIOXIDANTS
Natural Antioxidants
A large number of natural antioxidants that are found
in both feedstuffs and feed oils and fats. The problem
with these natural antioxidants is that the number and
concentration of these compounds is usually low and
insufficient to overcome the rigors offered processing and
storage.

Natural Antioxidants are those antioxidants that

are found in natural sources, such as fruits, vegetables,
and meats. There are several common natural antioxidants
which are found in everyday foods, the most common of
which being Vitamin C (ascorbic acid), Vitamin E
(tocopherols),
Vitamin
A(carotenoids),Various
polyphenols including flavonoids, and anthocyanins (a
type of flavonoid), Lycopene (a type of carotenoid), and
Coenzyme Q 10, also known as Ubiquitin, which is a type
of protein.

Natural Antioxidants are those antioxidants that are

found in natural sources, such as fruits, vegetables, and
meats. There are several common natural antioxidants
which are found in everyday foods, the most common of
which being Vitamin C (ascorbic acid), Vitamin E
(tocopherols),
Vitamin
A(carotenoids),Various
polyphenols including flavonoids, and anthocyanins (a
type of flavonoid), Lycopene (a type of carotenoid), and
Coenzyme Q 10, also known as Ubiquitin, which is a type
of protein.

Antioxidant Foods
Natural foods rich in antioxidant are fruits,
vegetables, cereals, legumes, nuts and seeds. The best
way to ensure adequate intake of the antioxidants is to eat
a variety of fruits and vegetables through a diet consisting
of 5 to 8 servings of fruits and vegetables per day.
Fruits
Berries (Cherry, blackberry, strawberry, raspberry,
crowberry, blueberry, bilberry/wild blueberry, black
currant), pomegranate, grape, orange, plum, pineapple,
kiwi fruit, grapefruit.
Vegetables
Kale, chili pepper, red cabbage, peppers, parsley,
artichoke, Brussels sprouts, spinach, lemon, ginger, red
beets.
Dryfruits
Apricots, prunes, dates.
Legumes
Broad beans, pinto beans, soybeans.
Nuts
Pecans, walnuts, hazelnuts, ground nut or peanuts,
sunflower seeds.
Cereals
Barley, millet, oats, corn.
Spices
cloves, cinnamon, oregano

Synthetic antioxidants
Synthetic
antioxidants
are
chemically
synthesized since they do not occur in nature and are
added to food as preservatives to help prevent lipid
oxidation. These antioxidants fall into two major
categories depending on their mode of action, Primary
antioxidants and Secondary antioxidants. The primary
antioxidants, which prevent the formation of free radicals
during oxidation, can further include three major
categories. Free Radical terminators, Oxygen scavengers,
and Chelating agents. Synthetic antioxidants are widely
used as food additives to prevent rancidication, owing to
their high performance, low cost andwide availability.
There are manysynthetic antioxidants such as
Butylated hydroxyl anisole (BHA), tertiary butyl
hydroquinone (TBHQ), 2,4,5-trihydroxy butyrophenone
(THBP), di-tertbutyl-4- hydroxymethyl phenol (IONOX100), propyl gallate (PG), octyl gallate (OG), nordihydro
guaiaretic acid (NDGA) and 4-hexylresorcinol (4HR) are
used in edible vegetable oil and cosmetics [5].

Top 20 Antioxidants
All foods are not equally good if we consider
their antioxidant content. Some foods are better than the
others. USDA recommends top 20 best sources of food
antioxidants as measured by their total antioxidant
capacity per serving size. These antioxidant rich foods
provide more antioxidant power than antioxidant vitamins
and supplement. In the table below, the foods antioxidant
power is given as per their serving sizes [7-9].

Propyl gallate and butylated hydroxyanisole, as

synthetic phenolic antioxidants, display high chemical
activity for suppressing chain initiation, or breaking chain
propagation of the peroxidation of unsaturated fatty acids.
Natural Antioxidants

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Inter. J. of Phytotherapy / Vol 2 / Issue 1 / 2012 / 7-15.

Scientists at the USDA have developed a rating

scale that measures the antioxidant content of various
natural plant foods. The scale is called ORAC, which
stands for Oxygen Radical Absorbance Capacity.
TYPES OF NATURAL ANTIOXIDANTS
An antioxidant can be a vitamin, phytochemical,
or mineral. Antioxidants neutralize damage to the body's
cells and are naturally present in vegetables, fruits, whole
grains, beans and nuts.
An antioxidant can be a vitamin, phytochemical,
or mineral. Antioxidants neutralize damage to the body's
cells and are naturally present in vegetables, fruits, whole
grains, beans and nuts. Some of your best bets are berries,
particularly blueberries, cranberries, blackberries,
raspberries and strawberries. Many apple varieties with
their peels as well as cherries and black plums are good
sources. On the vegetable front, choose artichokes,
spinach, red cabbage, red and white potatoes with their
peels, sweet potatoes and broccoli. Beans are also a good
bet, especially small red beans, red kidney beans, pinto
beans and black beans. Foods that have high amounts of
antioxidants are often easy to identify, because many are
brightly colored. For example, carrots and sweet potatoes
have plenty of beta-carotene; bell peppers, strawberries
and tomatoes contain vitamin C; tomatoes and
watermelon have lycopene; and dark leafy greens like
spinach contain lutein. Broccoli has plenty of betacarotene and vitamin C among its many protective
compounds. Blueberries have anthocyanins. Red grapes
have resveratrol. Many herbs - including oregano,
rosemary and parsley - contain a range of antioxidants
[10].
Experts believe that a diet rich in citrus,
tomatoes, peppers, berries, grapes, broccoli, cabbage,
greens, like spinach and other vegetables, and fruits
should provide all the antioxidants we need for good
health and lower cancer risk. the source of antioxidants.
Vitamin C and E are two of the best known antioxidants
and are found in most fruits, vegetables and whole grains.
Beta-carotene is a lesser known antioxidant, but no less
important. The body uses it to create vitamin A, which is
important to good vision and bone health.
One of the best vegetables with antioxidants
known as beta-carotenes are carrots, but they can also be
found in oranges and papayas. Papayas are also one of the
sources of known as beta-cryptoxanthin, which is being
studied for its potential in cancer treatment. Lutein and
Zeaxanthin are found in large quantities in the eyes. These
natural antioxidants are being recommended to prevent
the age related diseases of the eyes: cataracts and macular
degeneration. Dietary sources of antioxidants known as
lutein and zeaxanthin include broccoli and kale.
Lycopene is believed to reduce the risk of prostate cancer.

Dietary sources of antioxidants known as lycopene

include the tomato, which is also rich in vitamin C and
other natural antioxidants. Anthocyanins are natural
antioxidants that may help the body maintain healthy
blood sugar levels. Recent research showed that
anthocyanins could boost insulin production by up to
50%.
The best antioxidant diet, one that is rich in
fruits, vegetables and whole grains, could also be the best
diet to prevent heart disease, cancer, type II diabetes,
inflammatory bowel diseases or chronic and age-related
diseases of all types. This type of diet could equal a
longer and healthier life. Other remarkable sources of
natural antioxidant supplements are grapefruits, oranges,
and coffee. To neutralize these free radicals, it indeed
proves helpful for you to take natural antioxidants in the
form of supplements, especially antioxidant vitamins with
Vitamins A, C and E. Aside from these three, there are 2
other basic natural antioxidants: Glutathione, Lipoic acid
and Coenzyme Q10.Coenzyme Q10 aids in treating and
speeding up the process of recovery of heart patients.
Lipoic acid controls diabetes and prevents its
complications and inhibits cataracts. Glutathione
rejuvenates the immune system, shields the lungs linings
and detoxifies blood. Have all these benefits by adding
natural anti-oxidants supplements to your lifestyle [1113].
Sources of Natural Antioxidants
Other antioxidants are not vitamins and are
instead made in the body. For example, ubiquinol
(coenzyme Q) is poorly absorbed from the gut and is
made in humans through the mevalonate pathway.
Another example is glutathione, which is made from
amino acids. As any glutathione in the gut is broken down
to free cysteine, glycine and glutamic acid before being
absorbed, even large oral doses have little effect on the
concentration of glutathione in the body. Although large
amounts of sulfur-containing amino acids such as
acetylcysteine can increase glutathione, no evidence
exists that eating high levels of these glutathione
precursors is beneficial for healthy adults. Supplying
more of these precursors may be useful as part of the
treatment of some diseases, such as acute respiratory
distress syndrome, protein-energy malnutrition, or
preventing the liver damage produced by paracetamol
overdose.
Other compounds in the diet can alter the levels
of antioxidants by acting as pro-oxidants. Here,
consuming the compound causes oxidative stress, which
the body responds to by inducing higher levels of
antioxidant defenses such as antioxidant enzymes. Some
of these compounds, such as isothiocyanates and cur
cumin, may be chemo preventive agents that either block
the transformation of abnormal cells into cancerous cells,
or even kill existing cancer cells [14].

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Inter. J. of Phytotherapy / Vol 2 / Issue 1 / 2012 / 7-15.

As remarkable as the antioxidant defense system

is, it may not always be adequate. The term oxidative
stress has been coined to represent a shift towards the
pro-oxidants in the pro-oxidant/antioxidant balance that
can occur as a result of an increase in oxidative
metabolism. Increased oxidative stress at the cellular level
can come about as a consequence of many factors,
including exposure to alcohol, medications, trauma, cold,
infections, poor diet, toxins, radiation, or strenuous
physical activity. Protection against all of these processes
is dependent upon the adequacy of various antioxidant
substances that are derived either directly or indirectly
from the diet. Consequently, an inadequate intake of
antioxidant nutrients may compromise antioxidant
potential, thus compounding overall oxidative stress.
All kinds of berries remarkably have the highest
amount of antioxidants. Berries are also rich in
flavonoids, which help manage the extent of oxidation by
annihilating free radicals and breaking their chains. Other
remarkable sources of natural antioxidant supplements are
grapefruits, oranges, and coffee. To neutralize these free
radicals, it indeed proves helpful for you to take natural
antioxidants in the form of supplements, especially
antioxidant vitamins with Vitamins A, C and E. Aside
from these three, there are 2 other basic natural
antioxidants: Glutathione, Lipoic acid and Coenzyme
Q10.Coenzyme Q10 aids in treating and speeding up the
process of recovery of heart patients. Lipoic acid controls
diabetes and prevents its complications and inhibits
cataracts. Glutathione rejuvenates the immune system,
shields the lungs linings and detoxifies blood.Have all
these benefits by adding natural anti-oxidants
supplements to your lifestyle.
ADVANTAGES OF NATURAL ANTIOXIDANTS
OVER SYNTHETIC
Antioxidants to be used as preservatives can be
both naturally derived as well as chemically synthesized.
However, natural and synthetic antioxidants differ in their
performance levels. The performance level of
antioxidants (their effectiveness as preservatives) can be
measured by the number of peroxides formed in lipids
over time and also by observing their carry through
properties. The ability of the antioxidant to provide
stability under different processing conditions like heat
(such as frying or baking), varying solubility, etc [15].
The many benefits of antioxidants have been
well documented over recent years. As a result of this, the
promotion and sale of antioxidant supplements have risen
dramatically. Until recently, everybody assumed that
taking antioxidant supplements would benefit their health.
However, recent medical studies have shown that
antioxidant supplements, as opposed to natural
antioxidants found in foods, may actually be a danger to
your health.

OXIDATIVE STRESS AND HUMAN DISEASE

Oxidative damage to DNA, proteins, and other
macromolecules has been implicated in the pathogenesis
of a wide variety of diseases, most notably heart disease
and cancer.
Growing bodies of animal and
epidemiological studies as well as clinical intervention
trials suggest that antioxidants may play a pivotal role in
preventing or slowing the progression of both heart
disease and some forms of cancer. Conditions associated
with oxidative damage: Atherosclerosis, Cancer,
Pulmonary
dysfunction,
Cataracts,
Arthritis,
inflammatory diseases, Diabetes, Shock, Trauma,
ischemia, Renal disease and Hemodialysis, Multiple
sclerosis, Pancreatitis, inflammatory bowel disease and
colitis, Parkinsons disease, Neonatal lipoprotein
oxidation, Drug reactions, Skin lesions, Aging.
APPLICATIONS OF ANTIOXIDANTS
One example of a universal antioxidant is
alpha lipoic acid, often referred to as lipoic acid or ALA.
It is produced and found in every cell within the body.
This particular antioxidant is a fatty acid and plays an
important role in the production of energy within the
body, while research has also suggested that ALA is still
able to continue in a positive function after offering an
electron for antioxidant function. This has become an
incredibly popular supplemental antioxidant, which is
found in many foods, highly concentrated in some animal
proteins, as well as vegetables such as spinach and
broccoli. It is even used in premium skin care products,
designed to aid in anti-aging qualities.
Eating a healthy amount of antioxidant rich fruit
may certainly give your skin a healthier, more youthful
tone, as antioxidants have been linked to organ health,
and the skin is the largest organ of the body. In addition,
many people have been very satisfied with the anti-aging
effects on their skin of skin creams containing antioxidant
fruit extracts. If youre interested in younger looking skin,
you should definitely consider the benefits of antioxidant
fruits and skin creams with antioxidant ingredients [16].
Uses in TECHNOLOGY
Food Preservatives
Antioxidants are used as food additives to
help guard against food deterioration. Exposure to oxygen
and sunlight are the two main factors in the oxidation of
food, so food is preserved by keeping in the dark and
sealing it in containers or even coating it in wax, as with
cucumbers. However, as oxygen is also important for
plant respiration,
storing
plant
materials
in anaerobic conditions produces unpleasant flavors and
unappealing colors. Consequently, packaging of fresh
fruits and vegetables contains 8% oxygen atmosphere.
Antioxidants are an especially important class of
preservatives
as,
unlike bacterial or fungal spoilage,
oxidation reactions still occur relatively rapidly in frozen

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Inter. J. of Phytotherapy / Vol 2 / Issue 1 / 2012 / 7-15.

or refrigerated food. These preservatives include natural

antioxidants such as ascorbic acid (AA, E300) and
tocopherols (E306), as well as synthetic antioxidants such
as propyl
gallate (PG,
E310),
tertiary
butylhydroquinone (TBHQ), butylated
hydroxyanisole (BHA, E320) and butylated hydroxy
toluene (BHT, E321).
The most common molecules attacked by
oxidation are unsaturated fats; oxidation causes them to
turn rancid. Since oxidized lipids are often discolored and
usually have unpleasant tastes such as metallic
or sulfurous flavors, it is important to avoid oxidation in
fat-rich foods. Thus, these foods are rarely preserved by
drying
instead,
they
are
preserved
by smoking, salting or fermenting.
Even less fatty foods such as fruits are sprayed
with sulfurous antioxidants prior to air drying. Oxidation
is often catalyzed by metals, which is why fats such as
butter should never be wrapped in aluminium foil or kept
in metal containers. Some fatty foods such as olive oil are
partially protected from oxidation by their natural content
of antioxidants, but remain sensitive to photo oxidation.
Antioxidant preservatives are also added to fat-based
cosmetics such as lipstick and moisturizers to prevent
rancidity.
Such as branch points in low density
polyethylene. Antioxidants are frequently added to
industrial
products.
A
common
use
is
as stabilizers in fuels and lubricants to prevent oxidation,
and in gasolines to prevent the polymerization that leads

to the formation of engine-fouling residues. In 2007, the

worldwide market for industrial antioxidants had a total
volume of around 0.88 million tons. This created revenue
of circa 3.7 billion US-dollars (2.4 billion Euros).
They are widely used to prevent the
oxidative
degradation
of
polymers
such
as rubbers, plastics and adhesives that causes a loss of
strength and flexibility in these materials.. Polymers
containingdouble bonds in their main chains, such as such
as natural rubber and polybutadiene, are especially
susceptible to oxidation and ozonolysis. They can be
protected by antiozonants. Solid polymer products start to
crack on exposed surfaces as the material degrades and
the chains break. The mode of cracking varies between
oxygen and ozone attack, the former causing a "crazy
paving" effect, while ozone attack produces deeper cracks
aligned at right angles to the tensile strain in the product.
Oxidation
and UV
degradation are
also
frequently linked, mainly because UV radiation creates
free radicals by bond breakage. The free radicals then
react with oxygen to produce peroxy radicals which cause
yet further damage, often in a chain reaction. Other
polymers
susceptible
to
oxidation
include polypropylene and polyethylene. The former is
more sensitive owing to the presence of secondary carbon
atoms present in every repeat unit. Attack occurs at this
point because the free radical formed is more stable than
one formed on a primary carbon atom. Oxidation of
polyethylene tends to occur at weak links in the chain
[17].

Table 1. List of the most common natural antioxidants used as food preservatives, and their typical sources.
Antioxidant compounds
Vitamin C (ascorbic acid)
Vitamin E (tocopherols, tocotrienols)
Polyphenolic antioxidants (resveratrol,
flavonoids)
Carotenoids (lycopene, carotenes, lutein)

Foods containing high levels of these antioxidants.

Fresh Fruits and vegetables
Vegetable oils
Tea, coffee, soy, fruit, olive oil, chocolate, cinnamon, oregano and red
wine
Fruit, vegetables and eggs.

Table 2. Health benefits of antioxidants and their food sources

Antioxidant Health benefits

Selenium

Betacarotene

Food sources

Garlic, seeds, Brazil nuts, meat, eggs,

Helps maintain healthy hair and nails, enhances immunity,
poultry, seafood, whole grains. The amount
works with vitamin E to protect cells from damage. Reduces the
in plant sources varies according to the
risk of cancer, particularly lung, prostate, and colorectal.
content of the soil.

Keeps skin healthy, helps prevent night blindness and

infections, promotes growth and bone development.

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Red, yellow-orange, and leafy green

vegetables and fruits, including carrots,
apricots, cantaloupe, peppers, tomatoes,
spinach, broccoli, sweet potatoes, and
pumpkin.

Inter. J. of Phytotherapy / Vol 2 / Issue 1 / 2012 / 7-15.

Vitamin E

Acts as the protector of essential fats in cell membranes and red Peanut butter, nuts, seeds, vegetable oils and
blood cells. Reduces risk of cancer, heart disease, and other age- margarine, wheat germ, avocado, whole
associated diseases.
grains, salad dressings.

Vitamin C

Destroys free radicals inside and outside cells. Helps in the

formation of connective tissue, the healing of wounds, and iron
absorption, and also helps to prevent bruising and keep gums
healthy. May reduce risk of cataracts, heart disease, and cancer.

Peppers, tomatoes, citrus fruits and juices,

berries, broccoli, spinach, cabbage, potatoes,
mango, papaya.

Table 3. USDA recommends top 20 best sources of food antioxidants

Rank
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
17
18
19
20

Antioxidant Food
Red Beans (dried)
Wild blueberry
Red kidney beans (dried)
Pinto beans
Blueberry
Cranberry
Artichoke (cooked)
Blackberry
Prune
Raspberry
Strawberry
Red Delicious apple
Granny Smith apple
Pecan
Sweet cherry
Black plum
Russet potato (cooked)
Black beans (dried)
Plum
Gala apple

Serving size
Half cup
1 cup
Half cup
Half cup
1 cup
1 cup (whole)
1 cup (hearts)
1 cup
Half cup
1 cup
1 cup
1
1
1 ounce
1 cup
1
1
Half cup
1
1

Total antioxidant capacity per serving size

13727
13427
13259
11864
9019
8983
7904
7701
7291
6058
5938
5900
5381
5095
4873
4844
4649
4181
4118
3903

Table 4. Oxygen Radical Absorbance Capacity value of fruits

Fruits
Prunes
Raisins
Blueberries
Blackberries
Strawberries
Raspberries
Plums
Oranges
Red grapes
Cherries
Kiwi fruit
Grapefruit

Antioxidant Value
ORAC units per 100 grams
5570
2830
2400
2036
1540
1220
949
750
739
670
602
483

Vegetables
Kale
Spinach
Brussels sprouts
Alfalfa sprouts
Broccoli flowers
Beets
Red bell pepper
Onion
Corn
Eggplant

Antioxidant Value ORAC units per

100 grams
1770
1260
980
930
890
840
710
450
400
390

Table 5. Sources of Natural Antioxidants

Antioxidant compounds
Vitamin C (ascorbic acid)
Vitamin E (tocopherols, tocotrienols)
Polyphenolic antioxidants (resveratrol, flavonoids)
Carotenoids (lycopene, carotenes, lutein)

Foods containing high levels of these antioxidants

Fresh Fruits and vegetables
Vegetable oils
Tea, coffee, soy, fruit, olive oil, chocolate, cinnamon, oregano and red
wine
Fruit, vegetables and eggs.

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Chemical structures of natural antioxidants

This above figure shows the chemical structure of the following antioxidants:
(a) Ascorbic Acid, (b) Vitamin E, (c) Beta carotene, (d) Flavonoid, (e) Anthocyanin, (f) Polyphenol.
CONCLUSION
Antioxidants are very good for prevention of
diseases like heart disease and cancers. The antioxidants
like vitamin E may protect against cardiovascular disease
by defending against plaque formation in the arteries. The
antioxidants like vitamin C defend against cancers of the
mouth, larynx and esophagus. In recent years, it has
become popular to drink Mona Vie and similar acai berry
based juices that are filled with antioxidants. The
degradative process of oxidation occurs naturally in all
foods. Furthermore, the processing of a food can
significantly increases the oxidative potential of a food.
High levels of dietary fat (>10%) and increased levels of
PUFA's also increase the potential for diet rancidity. This
makes the inclusion of antioxidants critical or necessary
in pet foods if the nutrient quality and quantity of that
food is to be preserved. Antioxidants have been used in
the human food industry for over 40 years.

There are some concerns regarding their use in

foods, however, for those antioxidants which are
synthetic, usage rates are restricted and tightly controlled.
There is no indication that the proper and/or correct use of
antioxidants adversely affects the general health and wellbeing of cats and dogs. Thus the major concerns to a feed
manufacturer when selecting an antioxidant are cost and
efficacy. In this regard, it should be noted that synthetic
antioxidants may be the most effective antioxidants to use
as food preservatives. The poor carry through and general
instability of natural antioxidants would suggest that
compounds such as ascorbic acid and vitamin E (alphatocopherol) may not be the most efficient and cost
effective compounds to use as antioxidants in a pet food.
The most important free radical in biological systems is
radical derivatives of oxygen with the increasing
acceptance of free radical as commonplace and important
biochemical intermediate.

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62(suppl), 1995, 1315S-21S.
6. Briviba, K. and Sies, H., Nonenzymatic Antioxidant Defense Systems Ch 4, p. 107-128.

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