*Antioxidants from Plant Sources and Free Radicals DOI: http://dx.doi.org/10.5772/intechopen.100350*

natural substances found in vegetables and fruits, protecting cells from aging and rusting, preventing cancer and weakening of immunity. The antioxidant capacities of vegetables and fruits vary depending on the amount and type of antioxidant compounds they contain. Because not all foods contain these compounds in the same amount. Fruits with red-purple content such as strawberries, blueberries, cranberries, raspberries and blackberries contain a significant amount of antioxidants. Tomatoes to be consumed in their season contain high levels of vitamins A, C and folic acid. In addition, Lycopene, which increases in amount when cooked, is a very powerful antioxidant. By using more foods with high antioxidant capacity, you can reduce your body's cellular damage (oxidative stress) caused by free radicals. Studies have shown that foods with high antioxidant capacity have a high capacity to absorb free oxygen radicals that damage cells and life of man. Many plants, in particular leaves or various parts that are consumed as vegetables, are also used for therapeutic purposes amongst people. As in all countries of the world, medical measurements of plants are being researched in Turkey and these plants are under development as a remedy for many diseases [88]. There is safe data that foods with higher antioxidant capacity, protect cells better and lead to longer and healthier lives. To protect our health, we should consume plenty of fresh fruits and vegetables in the season, pay attention to the variety of foods and improve our eating habits in the light of healthy eating principles.
