[Low-molecular antioxidant compounds of natural origin]

Vitamins C, and E, carotenoids, and phenolic compounds from plants are low-molecular substances which express strong antioxidant and antiradical activity. Free radical processes are very complicated way, and it is impossible to draw conclusions from in vitro analysis of any compound regarding the role it would play under in vivo conditions. In this study, the in vivo and in vitro antioxidant and antiradical activities of some antioxidants contained in vegetable foods as well as the possibility of their prooxidant activity are described.