The article "Free Radicals, Antioxidants, and Functional Foods: Impact on Human Health" by V. Lobo, A. Patil, A. Phatak, and N. Chandra provides an overview of the role of free radicals, antioxidants, and functional foods in human health. Free radicals, including reactive oxygen species (ROS) and reactive nitrogen species, are naturally produced by the body but can cause oxidative stress when their levels exceed the body's ability to regulate them. Oxidative stress can lead to damage to lipids, proteins, and DNA, contributing to various diseases such as cardiovascular diseases, cancer, and aging. Antioxidants, both synthetic and natural, play a crucial role in mitigating this damage by scavenging free radicals or promoting their decomposition. Synthetic antioxidants like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been linked to health risks, leading to a search for safer, natural alternatives. Natural antioxidants found in dietary sources, such as fruits, vegetables, and medicinal plants, are increasingly recognized for their potential health benefits. The article also discusses the concept of functional foods, which are foods that provide additional health benefits beyond basic nutrition, and highlights the importance of dietary and plant-derived antioxidants in maintaining health and preventing diseases. The conclusion emphasizes the significance of natural antioxidants and functional foods in managing chronic health problems and improving overall well-being.The article "Free Radicals, Antioxidants, and Functional Foods: Impact on Human Health" by V. Lobo, A. Patil, A. Phatak, and N. Chandra provides an overview of the role of free radicals, antioxidants, and functional foods in human health. Free radicals, including reactive oxygen species (ROS) and reactive nitrogen species, are naturally produced by the body but can cause oxidative stress when their levels exceed the body's ability to regulate them. Oxidative stress can lead to damage to lipids, proteins, and DNA, contributing to various diseases such as cardiovascular diseases, cancer, and aging. Antioxidants, both synthetic and natural, play a crucial role in mitigating this damage by scavenging free radicals or promoting their decomposition. Synthetic antioxidants like butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been linked to health risks, leading to a search for safer, natural alternatives. Natural antioxidants found in dietary sources, such as fruits, vegetables, and medicinal plants, are increasingly recognized for their potential health benefits. The article also discusses the concept of functional foods, which are foods that provide additional health benefits beyond basic nutrition, and highlights the importance of dietary and plant-derived antioxidants in maintaining health and preventing diseases. The conclusion emphasizes the significance of natural antioxidants and functional foods in managing chronic health problems and improving overall well-being.