Abstract

Prakhar Nema*, Amit Dangi, Ankit Lodhi, Anjali Rohit, Harshna Vishwakarma, Sameeksha Jain

ABSTRACT

Due to research suggesting that the intake of synthetic antioxidants may have unfavorable consequences, there has been a lot of interest in employing natural antioxidants as functional food ingredients and dietary supplements in food products recently. Proteins, lipids, and DNA are damaged by oxidative processes because there is an imbalance between the number of antioxidants and free radicals. The review of recent advancements in antioxidants was the study's goal. The elimination of excess free radicals in order to produce nutritious food is one of the most important concerns in food technology, medicine, and biotechnology. The main issue is getting more potent antioxidants. The goal of the study was to examine the characteristics of effective antioxidants and get a deeper comprehension of the molecular mechanisms behind antioxidant actionsand the protective agent. The antioxidant capabilities of enzymatic and nonenzymatic chemicals produced from plants were summarized in this review.