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Abstract
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Oxidation as a reaction in many kinds of foods is a nearly ubiquitous chemical reaction that involves the transfer of electrons from one compound to another, has long been known to have negative effects, especially in physiological contexts. Besides that, antioxidants in food may be defned as any substance which is capable of delaying, retarding or preventing the development of rancidity or other favour deterioration due to oxidation. Antioxidants may be synthetic or natural. Natural antioxidants (NAO) are generally preferred by consumers. NAO can be found in many sources such as legumes, nuts, oilseeds, cereals, fruits, vegetables, animal products. In this article, sources of antioxidants specifcally natural antioxidants are described.
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