Dietary Phenolic Compounds in Plants as Antioxidants

Abstract

The antioxidant phenolic compounds that are found in plants are an
essential part of human food. These compounds include a benzene ring having one or
more hydroxyl groups and ascend from modest phenolic compounds to greatly link
with long chained compounds. The oxidation inhibiting action of these compounds is
based on the quantity and locus of hydroxyl groups. The main sources of phenolic
compounds are fruits vegetable and beverages in human diet and the by product from
food and agriculture have considerable amounts of phenolic which may be the main
bases of antioxidants. These compounds are useful in treatment of many diseases
including cancer, cardiovascular, microbial, viral and inflammatory diseases.