Antioxidants are essential and important for plants and animals’ sustenance. They are substances that protect cells from the damage caused by unstable molecules known as free radicals. The sources and origin of antioxidants which include fruits and vegetables, meats, poultry and fish were treated in this study. The types of antioxidants such as Ascorbic acid, glutathione, melatonin, tocopherols and tocotrienols were reported. The classification and characteristics of antioxidant; its measurements and level in food and free radicals were also documented. The Chemistry of antioxidants which include chain reactions, molecular structures, food antioxidants and reaction mechanisms, bio-chemical activity and effects of antioxidants were also reviewed. Further, the medicinal applications, pharmacological effects, therapeutic properties and future choice of antioxidants were reported in this review.
Key words: Antioxidants, ascorbic acid, tocopherols, therapeutic properties, medicinal applications, food antioxidants.
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