Antioxidant, the word itself is magic. It is a molecule that inhibits the oxidation of other molecules. Antioxidants have been reported to prevent oxidative damage caused by free radicles. When the blood antioxidant capacity is lowered by stress, physical exertion or metabolic function, oxidative stress occurs and the risk of chronic disease increases exponentially. Food items containing antioxidants maintain the health and vitality of individuals and also cure disease, without causing toxicity. Phenols, flavinoids and radical scavenging activity of the plants have been studied for antioxidant property. Major amount of phenols were determined in certain food plants such as Amla (Emblica officinalis L.), Haldi (Curcuma longa L.), Aam (Mangifera indica L.), Karela (Momordica charantia L.). This review focuses on food items used as antioxidant for various approaches to reduce the ill effects.