Antioxidant Activity and Metabolism of Commonly Consumed Vegetables

Vegetables are a good source of dietary antioxidants, such as vitamin C, vitamin E and â-carotene. The antioxidative phytochemicals in grains, vegetables, fruits and medicinal plants have received increasing attention for their potential role in preventing human diseases. Phenolic and polyphenolic compounds constitute the main class of natural antioxidants present in plants, foods, and beverages. Three vegetables of Cucurbitaceae family were chosen to investigate and evaluate levels of non-enzymatic and enzymatic antioxidants in peels of M. charantia (Bitter gourd) C. maxima (Pumpkin) and L. acutangula (Angled Luffa, Ridged Luffa, Vegetable Gourd). Natural phenolic antioxidants are healthpromoting substances and that their antioxidant mechanisms and their biological activity should be investigated at a fundamental scientific level. The results obtained indicate variation in metabolism and production of antioxidants in peels of the above mentioned species however production of nonenzymatic antioxidants varies. Low IC₅₀ values in free radical scavenging activity of the ethanolic extracts indicate that peels are rich source of natural antioxidants, which can play a vital role in the prevention or progression of the degenerative diseases.