Research Topic · Peer-Reviewed

Antioxidants in Plant-based Diets

Antioxidants in plant-based diets are dietary compounds derived from fruits, vegetables, grains, legumes, herbs, and other plant sources that counter oxidative stress by neutralizing reactive oxygen species and free radicals. Free radicals are unstable molecules generated by normal metabolism and by external factors…

Curated from this journal's research 📚 9 peer-reviewed articles cited Cited 52× across the literature 🔖 ISSN 2471-2140 🗓 Reviewed October 2026

Overview

Antioxidants in plant-based diets are dietary compounds derived from fruits, vegetables, grains, legumes, herbs, and other plant sources that counter oxidative stress by neutralizing reactive oxygen species and free radicals. Free radicals are unstable molecules generated by normal metabolism and by external factors such as pollution and radiation, and when they accumulate they damage lipids, proteins, and DNA, contributing to ageing and chronic disease. Plant-derived antioxidants act through several mechanisms: scavenging radicals directly, donating hydrogen or electrons, chelating pro-oxidant metal ions, and supporting endogenous antioxidant defences. Major classes include polyphenols and flavonoids, carotenoids, vitamins C and E, and a range of phytochemicals, with total phenolic content frequently correlating with measured Antioxidant Activity. Research in this area characterizes the antioxidant capacity of medicinal and food plants, such as adaptogenic Surinamese species, cashew apple and husk, and flavonoids isolated from specific botanical sources, and evaluates how this activity relates to potential health benefits, including protection against age-related macular degeneration and other oxidative-stress-linked conditions. Analytical methods quantify total antioxidant status and capacity in foods and biological systems. Study of dietary antioxidants spans their identification, extraction, and chemistry, their bioavailability and physiological effects, and the broader evidence linking diets rich in plant foods to reduced oxidative burden.

Research published in this journal

9 peer-reviewed articles, ranked by relevance. Each links to its DOI.

How this research is being cited

The 9 articles above have been cited 52 times in the scholarly literature. Citation data via OpenAlex and Crossref, updated Jun 2026.

A sample of recent works citing this journal's research on Antioxidants in Plant-based Diets, linking to each citing work.

Editorial oversight

Curated from peer-reviewed research published in Antioxidant Activity (ISSN 2471-2140).

Journal editorial board
Jie Yin · China Abdelnaser Elzaawely · Egypt Adnan Ayhanci · Turkey

This page summarises published research for orientation; it is not medical or professional advice.