Congolese Traditional Foods as Sources of Antioxidant Nutrients for Disease Prevention

Abstract

Oxidative stress, characterized by excessive production of reactive species, is involved in several chronic diseases such as cardiovascular, chronic obstructive pulmonary, sickle cell, chronic kidney, neurodegenerative, and cancer. The negative impact of ROS and RNS, produced by endogenous and exogenous processes, is neutralized by antioxidant defenses. Given the importance of oxidative stress to human health, the use of antioxidants as therapy directs medical research toward the specificity of antioxidants causing each disease. Fruits and vegetables contain antioxidants, such as nutraceuticals, pharmaceuticals, and phytoceuticals, the consumption of which reduces the risk of developing chronic diseases. Flora of African countries is endowed with plant species that would make a putative source for new antioxidants. This article reports antioxidant activities of traditional foods from Democratic Republic of the Congo. Further studies are needed to ensure mechanisms of their functionality in the human body.