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Hindi Review Article, J Food Nutr Disor Vol: 2 Issue: 1
Vegetables as Sources of Antioxidants
| Anoop A Shetty1*, Santoshkumar Magadum2 and Kalmesh Managanvi3 |
| 1Department of Vegetable Science, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand-263145, India |
| 2Department of Genetics and Plant Breeding, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand-263145, India |
| 3Department of Entomology, G.B. Pant University of Agriculture and Technology, Pantnagar, Uttarakhand-263145, India |
| Corresponding author : Anoop A Shetty Department of Vegetable Science, G.B. Pant University of Agriculture and Technology, Pantnagar-263145, Uttarakhand, India E-mail: anoopshettyforyou@gmail.com |
| Received: December 10, 2012 Accepted: February 20, 2013 Published: February 25, 2013 |
| Citation: Shetty AA, Magadum S, Managanvi K (2013) Vegetables as Sources of Antioxidants. J Food Nutr Disor 2:1. doi:10.4172/2324-9323.1000104 |
Abstract
Vegetables as Sources of Antioxidants
Dietary plant antioxidants have been considered beneficial to human health. Antioxidants can eliminate free radicals and other reactive oxygen and nitrogen species, and these reactive species contribute to most chronic diseases. Dietary plants contain variable chemical families and amounts of antioxidants. Vegetables provide the body, an added source of antioxidants to fight against free radicals. Without the necessary intake of healthy vegetables, free radicals can spread and eventually lead to various types of cancer. This review discusses about vegetables as sources of antioxidants.
