Abstract
Free radicals are highly reactive chemicals which are produced in body during metabolism. They are
neutralized in the body by antioxidants, preventing damage to cells. In other words, antioxidants can
neutralize the process of oxidation and cellular damage which contributes to aging and disease. The
body produces some of the antioxidants indigenously to neutralize the free radicals. To cater the need
of other antioxidants, the body relies on exogenous sources like diet and they are known as dietary
antioxidants. Vegetables, fruits, and grains are rich source of dietary antioxidants whereas some
dietary antioxidants are also available as supplements from market (Valko and Leibfritz, 2007;
Bouayed and Bohn, 2010). Dietary antioxidants include vitamins (A, C and E), selenium, lycopene,
lutein, zeaxanthin and beta-carotene (Davis and Tsuji, 2012)
Ishtiaq Ahmed. (2015) IMPORTANT ROLE OF FOOD RICH IN ANTIOXIDANTS IN DISEASES, Asian Journal of Agriculture and Biology, Volume 3, Issue 1.
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