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Nowadays, antioxidant compounds are receiving increased attention in scholarly literature as well as in research. Antioxidants are a diverse group of compounds that can neutralize free radicals and thus help prevent diseases that are a consequence of oxidative stress. The most common antioxidant compounds are vitamins (A-carotenoids, C and E), thiols molecules (thioredoxins, glutathione), phenolic compounds (phenolic acids and flavonoids), enzymes and metal ions, as well as others. Plants have been shown to be an excellent source of antioxidant compounds, such as carotenoids, polyphenols, vitamins and betalains. Plant biotechnology uses the genetic engineering of agricultural crops as a means of producing foods rich in antioxidant nutrients, whilst plant cells and tissue culture techniques are used for the in vitro increment of antioxidant compounds in plant cells. There are numerous inspiring and promising reports about the possibilities of plant biotechnology that should provoke and encourage more research focused on antioxidant production from plants. The exogenous antioxidant molecules of important to human health (since endogenous antioxidants can be produced by the human cell itself) and the use of genetic engineering and plant cell culture techniques in antioxidant production in commonly used crops are presented in this paper. [ABSTRACT FROM AUTHOR]

Scientific interest around antioxidative activity of plant extracts and natural compounds as well as their benefit to human health has significantly increased during the past few decades. Fruits and vegetables, as very important sources of antioxidants, have also been much studied. Antioxidants can neutralize free radicals and other reactive oxygen and nitrogen species and help preventing oxidative stress and damage to tissues which could result ageing and most chronic diseases (cardiovascular, neurodegenerative, autoimmune etc.). There are many in vitro assays for estimation of antioxidative activity. The assay must be chosen precisely to best represent the overall antioxidant activity of a plant, what is also important when different plants and their antioxidant capacities are compared. In this paper, main oxidants and their interaction with biomolecules, as well as some diet antioxidants and their mechanism of action are briefly described. Chemical composition, nutritional value, antioxidative, antiproliferative, hypoglycemic and other properties of different Swiss chard (Beta vulgaris L. subsp. cicla) extracts are discussed. [ABSTRACT FROM AUTHOR]

Given the importance of antioxidant-rich food in the promotion of health and the prevention against damages caused by reactive species, this paper presents insights into the antioxidant activity of phenolics, total phenolics and antioxidants in fruits and vegetables. It also comprises the daily intake of phenolics and antioxidants from foods in the American and French diets, and the evaluation of Montenegro by using literature data. In comparison to fruit, vegetables contribute less in the daily intake of phenolics and antioxidants. In the Montenegrin diet, the main dietary sources of phenolics and antioxidants are apples and potatoes, and relatively high daily intakes are achieved from bananas, plums, oranges, bell peppers and cabbage. The daily consumption of fruit and vegetables in Montenegro is significantly lower than in France, and especially the USA. Dietary modification through the balanced consumption of fruit and vegetables is necessary. Therefore, it is more important and more effective than taking nutritional supplements for the primary prevention of chronic diseases. [ABSTRACT FROM AUTHOR]