CHAPTER ONE

INTRODUCTION

Reactive oxygen species (ROS) and reactive nitrogen species (RON) are free radicals, which derived either from normal metabolic processes or from external sources (Magalhaes, 2006). These species are essential to energy supply, detoxification, chemical signalling and immune function (Dimitrios, 2006). However, overproduction of these free radical may lead to damage to valuable biomolecules such as DNA, lipids and proteins.

These free radicals are often associated with the oxidation in food and biological systems which will cause oxidative rancidity in foods and the development of several human diseases such as neurological degeneration, diabetes and certain types of cancer (Magalhaes, 2006).

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