The over-production of these reactive species due
to oxidative stress can cause damage to biomolecules and cause cellular injury and death,
which may lead to various chronic diseases such as cancers, cardio- and cerebrovascular
diseases. In food systems, antioxidants have been used to prolong the shelf life of foods rich in
polyunsaturated fatty acids and their derivatives which are readily oxidised by molecular
oxygen via lipid peroxidation.