Journal of Food and Nutritional DisordersISSN: 2324-9323

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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: [email protected]
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.

Keywords: Antioxidants; Vegetables; Anticancer

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