Natural Antioxidant Agents for Treatment of Metabolic Diseases and Disorders

This chapter concerns the possible use of natural molecules from vegetable sources in food and pharma preparations, including also the ambit of cosmetic industries. This possibility has been often considered with success in the recent years because of ‘natural’ claimed properties. In general, polyphenols and other substances named as ‘natural’ additives or nutraceuticals are considered and advertised as good surrogates for synthetic additives because of the following claimed feature at least: antioxidant power. In this ambit, the main part of natural antioxidant agents of vegetable origin is secondary metabolites responsible for different plant features and—consequently—food features such as colours and aroma: Phenolics; terpenoids; some proteins; chain-breakers or scavengers and, last but not least, vegetable enzymes and several mineral elements. Because of the relationship between oxidative stress (cause) and pathophysiological effects (illness) on the human health, the use of new and non-synthetic compounds with antioxidant power should be preferred and recommended in the ambit of well-balanced dietary lifestyles. Consequently, therapeutic or economic accessibility to antioxidants may be difficult, unless vegetable plants and herbal extracts are considered as strong antioxidant foods. In conclusion, the consumption of antioxidant compounds from readily and easily available foods of vegetable origin should be recommended when speaking of public health issues, and the promotion of traditional medicine may explain partially interesting medicinal effects in this ambit.