In the human body, oxidant–antioxidant imbalance impairs cell functions and immunity and promotes cell death and DNA damage, which can cause mutations and ultimately contribute towards the development of chronic diseases such as cancer, this is the most important reason why we are interested in this subject. Recently, there has been growing interest in research into the role of plant-derived antioxidants in food and human health. Antioxidant compounds in food play important roles as health-protecting factors. Antioxidants are also widely used as additives in fats and oils in food processing to prevent delay spoilage of foods. Spices and some herbs have received increased attention as sources of many effective antioxidants. This study focuses on the antioxidant properties of various vegetal species with food applications potential, such as unconventional plants (dandelion and stinging nettle), spice (saffron bulbs) and vegetables (artichoke).
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