Vora Axita P, Mistry Parth R, Patel Prachi K, Gohel Payal K, Rathod Zalak R* and Saraf Meenu S

Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Gujarat, India

*Corresponding Author: Rathod Zalak R, Department of Microbiology and Biotechnology, University School of Sciences, Gujarat University, Gujarat, India.

Received: January 28, 2022; Published: February 24, 2022

Abstract

Antioxidants are one of the most powerful safeguards for our long-term health; they work to protect our bodies from the damaging effects of chemicals and free radicals that humans may encounter through normal activities such as breathing or through environmental contaminants such as cigarette smoke or pollutants. Chronic diseases are exacerbated by oxidative stress. Increased antioxidant capacity in the body can help to minimise oxidative stress and prevent or alleviate disease. Some food components and/or organism-produced vitamins, like vitamin C, E, A and carotenoids, are well-known antioxidants; however, other vitamins with antioxidant potential, such as Vitamin K, Vitamin D, Niacin, Pyridoxine, and Riboflavin, are rarely featured. This review includes studies that looked into the antioxidant properties of vitamins, as well as known antioxidants, and their impact on oxidative stress reduction. Further, other vitamins, according to the reviewed studies, have showed antioxidant properties and can help with oxidative stress, such as lipid peroxidation, protein carboxylation, and the reduction of advanced gyrated end-products.

Keywords: Antioxidant; Analysis; Free Radical; Oxidative Stress; Scavenging Activity; Vitamins

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Citation

Citation: Rathod Zalak R., et al. “Analysis of Antioxidants and its Properties of Vitamins as a Key Source for Human Health". Acta Scientific Nutritional Health 6.3 (2022): 104-114.

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Copyright: © 2022 Rathod Zalak R., et al. This is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited.