Review on Antioxidant Activity

Abstract

Antioxidants are natural compounds that play a vital role in protecting cells from damage caused by free radicals .Free radicals are highly reactive molecules that can cause oxidative stress, leading to various diseases such as cancer, cardiovascular diseases, and aging. Antioxidants have become scientifically interesting compounds due to their many benefits such as anti-aging and anti-inflammatory[1]. This review article summarizes the mechanisms underlying the antioxidant activity of natural compounds, such as vitamins, flavonoids, carotenoids, and phenolic acids. The review article also provides a comparative analysis of various techniques used for measuring antioxidant activity of natural compounds. The review covers both chemical and biological assays, including the DPPH assay, ABTS assay, FRAP assay, ORAC assay, and comet assay, among others. Overall, this review aim is to crystallize the information on antioxidants regarding to its classification, mechanism of action, role in food processing and determination techniques.