ANTIOXIDANTS IN PLANTS: A POTENTIAL SOURCE FOR NEUTRACETICALS

AND FUNCTIONAL FOODS

G.S. Suresha

Division of Crop Production, ICAR-Sugarcane Breeding Institute, Coimbatore641007,

Tamil Nadu, India

Plants synthesize many compounds as antioxidants under normal physiological

conditions which neutralize free radicals produced as byproducts of metabolism. These
compounds may offer potential source for neutracetical/functional foods. Antioxidants in
foods have received worldwide attention in recent times owing to their multiple beneficial
effects on human health and disease prevention. Numerous health benefits have been
attributed to the regular intake of antioxidants in our daily diet. These include reductions in
the risk of cancer, age related macular degeneration, heart disease, eye disease, hot flashes
during menopause, dental caries, etc. Besides, antioxidants are also known to be involved in
supporting gastrointestinal health, boosting immunity, improving body composition and
contributing to maintenance of healthy vision. A number of these antioxidants have been well
characterized and known to belong to a group of compounds called secondary metabolites in
plants.
The broad range of bioactive compounds such as lipids, phytochemicals,
pharmaceutics, flavours, fragrances, pigments and their extracts are widely used in the food,
pharmaceutical and cosmetic industries. Extraction techniques have been investigated to
obtain such valuable natural compounds from plants for commercialization.

Functional food/neutracetical has one or more compounds with biochemical and

physiological functions beneficial to the human health. Major group of phytochemicals found
in plants includes terpenoids, polypophenols and glucosinolates. Terpenoids are classified
into carotenoids (lycoppene, β-carotene, α-carotene, lutein, zeaxanthin and astaxanthin) and
non carotenoids (perillul alcohol, saponins, terpeneol, terpene and limonoids) terpenoids.
Polyphenols include flavonoid polyphenolics (anthocyanins, catechins, isoflvones,
hesperidins, naringin, rutin, quercetin, silymarin, tangeretin and tannins); phenolic acids
(ellagic acid, chlorogenic acid, p-coumaric acid, phytic acid and cinnamic acid) and other non
flavonoid polyphenolics (cucurmin, reseveratrol and lignans). Glucosinolates are mainly
grouped into isothiocyanates (phenethyl isothiocynate, benzyl isothiocyanate & sulforaphane)
and indoles (indole acetic acid). The other plant compounds are thiosulfonates, phytosterols
(β sitosterol), anthroquinones (senna, barbalin and hypericin), capsaicin, piperine,
chlorophyll, betaine and pectin.

Neutraceticals mostly phytochemicals derived from dietary or medicinal plants such

as soybean, ginger, tea and others may have chemo preventive activity as suggested by
epidemiologic and animal model studies. Their ability to reduce cancer incidence in these
studies is likely related to apoptosis. There are many plant based products which have been
reported for bioactivity for various health benefits. Among these, lycopene in tomato reduces
risk of prostate cancer; cruciferous vegetables (glucosinolates, indoles) and green tea
(catechins) reduce the risk of cancer; soybeans and soy based foods (protein, isoflavones,
daidzein, genistein) reduce total and LDL cholesterol. Brocoli sprouts (selenium and
sulforaphane) lower the risk of cancer and inducer of detoxifying enzymes; red wine
(polyphenols) reduces the risk of heart diseases. Citrus, berries, red grapes and cherries
contributes maintenance of healthy vision and may reduce the degenerative diseases.

Although, the use of plants for medicinal uses by indigenous people for many
continents has long history, only recently scientifically supported nutritional and medical
evidence allowed phytonutrients to emerge as being potentially used in neutracetical
industries. Much work needs to be done to determine the effective dose, safe regimens and
molecular mechanisms of action before these neutraceticals can be used for the treatments for
various diseases. There is also need for more information about the health benefits and
possible risks to ensure the efficacy of dietary supplements.