The purpose of this article is to summarize the reported antioxidant activities of a naturally abundant bioactive phenolic acid, caffeic acid (CA, 3,4-dihydroxycinnamic acid), so that new avenues for future research involving CA can be explored. CA is abundantly found in coffee, fruits, vegetables, oils, and tea. CA is among the most potential and abundantly found in nature, hydroxycinnamic acids with the potential of antioxidant behavior. Reactive oxygen species produced as a result of endogenous processes can lead to pathophysiological disturbances in the human body. Foods containing phenolic substances are a potential source for free radical scavenging; these chemicals are known as antioxidants. This review is focused on CA's structure, availability, and potential as an antioxidant along with its mode of action. A brief overview of the literature published about the prooxidant potential of caffeic acid as well as the future perspectives of caffeic acid research is described. CA can be effectively employed as a natural antioxidant in various food products such as oils.

Quercetin (3,3ʹ,4ʹ,5,7-pentahydroxyl- flavone) is a flavonol, and it belongs to a class of plant secondary metabolites known as flavonoids. It is present in man's daily diet and is known for biological activities such as antioxidant, antiviral, anticancer, antimicrobial, anti-inflammatory and many more. Quercetin has been reported for its antioxidant and antiviral applications, hence, it is not only used as such but also its various derivatized forms have potentials for development into drugs for the treatment of diseases caused by oxidative stress and lethal viruses.

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Capsicum annuum L., a fruit plant from tropical and subtropical regions, contains a range of essential nutrients and bioactive compounds which are known to exhibit a range of bioactivities including free radical scavenging (antioxidant), antimicrobial, antiviral, anti-inflammatory and anticancer. This review aims to give a comprehensive overview of the literature published on pharmacological behaviours of C. annuum L.