ABSTRACT
The importance of diet in reducing the incidence of chronic and degenerative diseases such as cancer and cardiovascular disease is well recognized (1, 2). Epidemiological evidence, especially regarding the Mediterranean population (3, 4), pointed out on the importance of herbs, fruits, grains, and vegetables. Among other components such as fiber and micronutrients, antioxidants in these foods are thought to be active agents responsible for some of the beneficial effects. Some of the dietary antioxidants are essential nutrients, such as vitamin E, C, and A, and minerals such as Cu, Mn, Zn, and Se, which are cofactors of antioxidant enzymes. In addition, fruits, vegetables, and herbs are particularly rich sources of other nonnutrient antioxidants, including a vast array of phytochemicals (5, 6), from carotenoids and bioflavonoids to phytosterols and terpenoids. Other compounds such as betalains, less common in edible species, have more recently been studied (7-10).
