ABSTRACT
Intensive efforts are currently being made to discover natural or dietary antioxidants (AOXs) that signicantly decrease the negative effects of reactive oxygen species on normal physiological functions in humans [1,2]. For example, it was stated that high levels of AOXs present in certain foods (fruits, vegetables, grains) and beverages (e.g., tea infusions) play a great role in protecting the gastrointestinal tract itself from oxidative damage and in delaying the development of stomach and rectal cancer [3]. In this connection, minor dietary constituents, especially plant-based foods, have come under intensive scrutiny. The literature on this subject is very extensive [4,5].
