As seen in previous chapters, antioxidants play an important role in food technology because of their usefulness against lipid oxidation and other oxidation processes. Moreover, plant antioxidants, derived from fruits and vegetables, have been associated with lower risks of coronary heart disease and cancer (Brigelius-Flohe et al. 2002; Harris et al. 2002). Many antioxidant compounds from natural origins have synergistic effects with some endogenous enzymes, such as superoxide dismutase or glutathione peroxidase; antioxidants enhance their inhibitory effect against the degenerative processes of cells. For instance, some natural antioxidants, such as tocopherols, have demonstrated higher activities than their synthetic forms (Brigelius-Flohe et al. 2002; National Institute for Health 2002).