A Review on Natural Antioxidants in Foods and New Insights on Animal Body Compounds, Role, Production and Future Perspectives

Carbohydrates are present in the form of starch and sugars in our food. The three major antioxidant vitamins are betacarotene, vitamin C, and vitamin E. Beta carotene, like all carotenoids, is an antioxidant also a scavenger of singlet oxygen. The main cause of vitamin C loss from food is leaching, which transfers vitamin C to the cooking water, which is decanted and not consumed. Vitamin E is found naturally in some foods, added to others, and available as a dietary supplement. The blood of the animals also contains the various clotting factors that significantly involved in the processes or events related the blood cancer or diseases. The major type of the protein in the system of vertebrate in the blood is the fibrinogen. The blood of the human also contains the various clotting factors that significantly involved in the processes or events related the blood cancer or diseases. The thrombolytic activity of the food extracts remains unclear and not completely studied yet. Different factors are involved in clotting of the blood. Different compounds in foods promoted the clotting of the blood by activating the calcium. This review helpful for the investigation of the novel compounds in many plants that are used to treat the large number of diseases as well as to understand the nature of compounds that reduce the production of the free radicals in the particular cells.