Different Biological Activities Especially Antioxidant Activity of Plant Based Functional Foods for Human Health

Authors

  • Mausomi Madhab Senior Technical Officer ( Scientific), Mycology & Microbiology deptt. Tocklai Tea Research Institute, Tea Research Association, Jorhat-785001, Assam
  • Chhavi Mangla Assistant Professor , Department of Botany, Dayanand College, Hisar, Haryana-125001, India
  • S. Vijaya Assistant Professor & Head of the Department of Botany, Tara Government College (A), Sangareddy, TS
  • Devidas Narhar Patil Associate Professor and Head, Department of Botany,Bharatiya Jain Sanghatana's Arts Science and Commerce College,Wagholi, Pune.
  • Renju Ammu Joseph Research scholar, Fatima Mata National College, kollam
  • S. Anuradha Associate Professor of Botany, Government Degree College, Chevella -Rangareddy Dist TS
  • Madhuri Rajendra Ekashinge PhD student , Department of Environmental Science, Baburaoji Gholap College Sangavi , Pune , India
  • Yahya Khan Assistant Professor and Head, Dept of botany, J.A.T. Arts science and commerce college (for women) Malegaon Dist-Nashik , Maharashtra
  • Ved Prakash Assistant Professor, Bhagat Singh Govt. P.G. College, Jaora, Madhya Pradesh 457226
  • Ruchita Shrivastava Former Lecturer(Adhoc- Horticulture), Department of Botany, Govt. Homescience PG Lead College, Narmadapuram(MP)
  • Mukul Machhindra Barwant Assistant Professor Sanjivani Arts Commerce and Science College Kopargaon Maharashtra India

DOI:

https://doi.org/10.15379/ijmst.v10i4.3507

Keywords:

Plant-based functional foods, oxidative stress, polyphenols, carotenoids, flavonoids, vitamins, chronic diseases.

Abstract

In recent years, the interest in plant-based functional foods with various biological activities, especially antioxidant properties, has grown exponentially due to their potential health benefits. Antioxidants play a crucial role in neutralizing harmful free radicals, which are reactive molecules that can cause cellular damage and contribute to various chronic diseases. Natural antioxidants are abundant in food and medicinal plants. These natural antioxidants, particularly polyphenols and carotenoids, have a variety of biological benefits, including anti-inflammatory, anti-aging, anti-atherosclerosis, and anticancer properties (Xu et al ., 2017). Fruits and vegetables are excellent sources of antioxidants because they contain a variety of antioxidant components.  Fruits and vegetables have varying levels of antioxidant activity.  Each fruit and vegetable contains a distinct type of antioxidant, and this might vary from species to species as well as climate to climate (Ravimannan et al ., 2017). The paper discusses the underlying principles of oxidative stress and the mechanisms by which antioxidants counteract its effects (Fang et al ., 2002). It delves into the various classes of antioxidants found in plant-based foods, such as polyphenols, carotenoids, flavonoids, vitamins (e.g., vitamin C and E), and trace minerals (e.g., selenium and zinc), explaining their diverse roles in protecting cells from oxidative damage (Peng et al., 2014). In this chapter we emphasize the vital role of plant-based functional foods as a source of natural antioxidants, contributing to the promotion of human health and well-being. Incorporating a diverse array of antioxidant-rich plant foods into the daily diet is crucial for supporting overall health and preventing chronic diseases.

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Published

2023-09-19

How to Cite

[1]
M. . Madhab, “Different Biological Activities Especially Antioxidant Activity of Plant Based Functional Foods for Human Health”, ijmst, vol. 10, no. 4, pp. 2419-2423, Sep. 2023.

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