Oluwafemi Omoniyi Oguntibeju

By Adeolu Adedapo, Sunday Ofuegbe and Oluwafemi Oguntibeju

Part of the book: Antioxidant-Antidiabetic Agents and Human Health

By Elizabeth A. Udenta, Ikemefuna C. Obizoba and Oluwafemi O. Oguntibeju

Part of the book: Antioxidant-Antidiabetic Agents and Human Health

By Rotimi O. Arise, Aderounmu I. Ganiyu and Oluwafemi O. Oguntibeju

Part of the book: Antioxidant-Antidiabetic Agents and Human Health

By Anne Adebukola Adeyanju, Omolola Rebecca Oyenihi and Oluwafemi Omoniyi Oguntibeju

Antioxidants are valuable ingredients present in vegetables. Vegetables are essential and crucial in human’s health and diet because of their minerals, antioxidant vitamins, phytochemical compounds, and dietary fibre content. This is the reason why an adequate consumption of vegetables has been linked with reduced risk and protection against various chronic diseases. Notably, each vegetable belongs to a group that contains a unique quantity of phytochemical compounds, which distinguish them from other groups and even within their group. The exact mechanisms by which the consumption of vegetables protects against human diseases are yet to be fully understood. However, the phytochemicals present in vegetables could be responsible for attenuating some of them. These phytochemicals are strong antioxidants that reduce the risk of chronic diseases by mounting resistance against the generation of free radicals and their damage. They are also involved in the modification of metabolic activation, detoxification of carcinogenic compounds, or attack of tumour formation in cells. This review highlights the inherent antioxidant potentials of vegetables, their roles as an excellent source of antioxidants and their impact on human health and diseases. Information provided in this review will provide more insight into the roles of antioxidants present in vegetables.

Part of the book: Vegetable Crops