These beneficial effects have been partly
ascribed to compounds possessing antioxidant activity
(Podsedek, 2007).The major antioxidants in vegetables and fruits
are vitamins C and E and phenolic compounds, particularly flavonoids
and polyphenols (Benavente-García, Castillo, Lorente,
Ortuño, & Del Rio, 2000). These compounds have the ability to
scavenge various radicals,