Summary

The paper review various agents that inhibit oxidation, any of numerous chemical substances, including certain natural body products and nutrient that can neutralize the oxidant effect of free radicals and other substances. Ageing and a variety of age-related conditions may be linked to oxidation processes resulting from an excess of reactive molecules. Many compounds in food have antioxidant properties by interacting with the reactive molecules. Antioxidants from food include both vitamins and minerals such as Vitamin C, E and beta-carotene, also some element such as selenium and other compounds found in plant foods such as polyphenols and flavonoids. A diet with a high content and wide variety appears to offer some health advantage. While taken a narrow range of antioxidant supplements may be ill-advised when they are of unproven efficacy and of possible harm. Regularly eating of a wide variety of plant food is better than relying on a few antioxidant supplements