Abstract: The so called functional foods should be capable of providing fundamental physiological benefits, such as preventing or delaying onset of chronic diseases, besides meeting the basic nutritional requirements. Some of the most exciting research in the last decade has been the discovery of a group of nutrients, which have protective effects against cell oxidation. These naturally occurring compounds impart bright colour to fruits and vegetables and act as antioxidants in the body by scavenging harmful free radicals, which are implicated in most degenerative diseases.

Key words: antioxidant activity, free radicals, functional food, cancer, review