Beenish  Zohra, Talha  Riaz, Madiha  Khan Niazi, Nagina  Rafique, Raina  Ijaz, Muhammad  Arslan Aslam, Muhammad  Hamza, Abdul  Salam Khan, Muhammad  Moeid Khan, Aqeel  Ahmed Shah, Shehzeen  Saeed, Hafiz  Sarmad Asif, Bahisht  Rizwan, Majida  Umar Nasib, Natasha  Amjad (N. Amjad), Zain  Qayyum, Kainat  Farooq, Muhammad  Arsalan Mahmood, 
    Clinical Practices of Herbal Antioxidant: A Review,
    Journal of Food Technology,
    Volume 19,Issue 3,
    2021,
    Pages 32-37,
    ISSN 1684-8462,
    jftech.2021.32.37,
    (https://makhillpublications.co/view-article.php?doi=jftech.2021.32.37)
    Abstract: Antioxidant is a magical term in and of itself.
The real competition is on to find the newest and most
effective mixture of free-radical scavenging chemicals,
with the antioxidant concept functioning as a frontline for
avoiding so-called “free-radical” activities. DNA/RNA,
glucose, trans fats, protein, including micronutrients like
carotenoid (α & β carotene, lycopene), vitamins A, B6,
B12 and folate have all been scientifically proved to be
destroyed by such “radicals”. Enzymes, antioxidants
found naturally in the human body (such as glutathione,
uric acid, ubiquinol-10 as well as a variety of others),
radical-scavenging compounds like vitamin A, C and E,
as well as carotenoid, provide a powerful defence against
these hostile radical species. This article provide short
overview of several recognized and lesser-known herbs
which may help to optimise antioxidant levels and
therefore, provide additional preventative benefits for
general health. It’s important to notice immediately that
antioxidants have a wide variety of free-radical
quenching effects and each one may be attracted to
various parts of the cell. The mixture of several
carotenoids in the retina’s macular region, where
beta-carotene is totally absent, contributes to the
carotenoid’s specialised nature.
    Keywords: general health;radical-scavenging;enzymes;Antioxidant;carotenoids