Plant-Derived Food Antioxidants and Their Effects on Health

Authors : Duygu Doğan, Emine Okumuş, İsmet Meydan

Pages : 39-55

Doi:10.55213/kmujens.1636801

View : 33 | Download : 25

Publication Date : 2025-06-30

Article Type : Review Paper

Abstract :Antioxidant foods and ingredients have an important place in the food industry. Many ingredients such as fruits, vegetables, grains and seeds are rich in antioxidants. Antioxidants have become the focus of attention thanks to their protective effect against pathological processes caused by oxidative stress. Apart from this, they exhibit range of biological effects such as anti-inflammatory, anti-aging and anti-diabetic. Traditionally, herbal medicines and dietary foods are sources of antioxidants that protect people from external factors. Obtaining and evaluating antioxidants from foods and medicinal plants is very important for their application in drugs and food additives. Phenolic compounds are bioactive compounds commonly found in many plant tissues, including fruits and vegetables. These compounds, which are used as antioxidant sources, have potential protective roles on health, even though they are not nutrients. Recent studies have indicated that the antioxidant effect mechanism of polyphenols is by modulating cell signaling pathways. Thanks to the benefits of polyphenols as protective and therapeutic agents; it shows that it can be consumed in a rich diet, used as a food supplement and used as pharmaceutical drugs. Apart from this, the amount of polyphenols consumed has a great impact on health. This review examines the contents and effects of antioxidants found in foods with sample studies. It is crucial for the food industry to clearly present rich ingredients found in food science for progress in this field. It is necessary to raise awareness by renewing the antioxidant contents in foods and furthering their benefits in the health sector.
Keywords : Gıda, antioksidanlar, polifenoller, flavonoidler, sağlık.

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