Authors : Aqeel Ahmed Shah, Muhammad Arsalan Mahmood, Kainat Farooq, Zain Qayyum, Natasha Amjad (N. Amjad), Majida Umar Nasib, Bahisht Rizwan, Hafiz Sarmad Asif, Shehzeen Saeed, Talha Riaz, Muhammad Moeid Khan, Abdul Salam Khan, Muhammad Hamza, Muhammad Arslan Aslam, Raina Ijaz, Nagina Rafique, Madiha Khan Niazi and Beenish Zohra
Abstract: Antioxidant is a magical term in and of itself. The real competition is on to find the newest and most effective mixture of free-radical scavenging chemicals, with the antioxidant concept functioning as a frontline for avoiding so-called “free-radical” activities. DNA/RNA, glucose, trans fats, protein, including micronutrients like carotenoid (α & β carotene, lycopene), vitamins A, B6, B12 and folate have all been scientifically proved to be destroyed by such “radicals”. Enzymes, antioxidants found naturally in the human body (such as glutathione, uric acid, ubiquinol-10 as well as a variety of others), radical-scavenging compounds like vitamin A, C and E, as well as carotenoid, provide a powerful defence against these hostile radical species. This article provide short overview of several recognized and lesser-known herbs which may help to optimise antioxidant levels and therefore, provide additional preventative benefits for general health. It’s important to notice immediately that antioxidants have a wide variety of free-radical quenching effects and each one may be attracted to various parts of the cell. The mixture of several carotenoids in the retina’s macular region, where beta-carotene is totally absent, contributes to the carotenoid’s specialised nature.
Aqeel Ahmed Shah, Muhammad Arsalan Mahmood, Kainat Farooq, Zain Qayyum, Natasha Amjad (N. Amjad), Majida Umar Nasib, Bahisht Rizwan, Hafiz Sarmad Asif, Shehzeen Saeed, Talha Riaz, Muhammad Moeid Khan, Abdul Salam Khan, Muhammad Hamza, Muhammad Arslan Aslam, Raina Ijaz, Nagina Rafique, Madiha Khan Niazi and Beenish Zohra, 2021. Clinical Practices of Herbal Antioxidant: A Review. Journal of Food Technology, 19: 32-37.