Bioactive compounds are also associated with anti-microbial growth and prevention of lipid oxidation. In food products, microbial activity and lipid oxidation are major problems. Lipid oxidation leads to the development of undesirable rancidity and potentially toxic reaction products. Bioactive compounds have the ability to scavenge free radicals and this scavenging reaction allows them to trap superoxide anions or hydroxyl radicals, thus suppressing and terminating the free radical chain reaction that occurs during lipid peroxidation. In general, bioactive compounds inhibit the growth and activities of bacteria, mold and fungi, which are major problems linked with food deterioration and human health. Extracts and bioactive compounds derived from plants and waste can potentially be used in a wide range of plant food products to prolong their shelf-life and to provide antioxidant supplementation to consumers. Bioactive compounds carry health benefits, are associated with anti-microbial growth and prevention of lipid oxidation.