**3. Conclusion**

An increasing interest has been observed from the past decade in exploring the natural ingredients to be used in the food and food products. The researchers from all over the world are focusing on the alternate sources other than the synthetic one, which will be more safe and convenient as dietary component. Although there are no such harmful reports have been observed regarding the use of synthetic antioxidants however the consumer's interest is also compelling toward the nature close products. Moreover, the synthetic antioxidants and preservatives in the food may lead to lipid peroxidation and deterioration of food flavor and quality. The use of natural herbs, spices, and plant ingredients is in practice from the ancient times and still practiced in the traditional food preparation as preservative, aroma, and flavor. This chapter is an effort to overview the potentials of various natural sources having reasonable antioxidant potential. The literature reports compiled here will be beneficial to identify the significance of various natural sources based on their antioxidant capacity, active ingredients, and geographic availability. This chapter reveals that people can prioritize their dietary habits based on the antioxidant potential and cost-effectiveness of the available source because 70–80% of the world population cannot afford the modern supplement and medicines.
