This book chapter describes the sources of natural antioxidants, the 3 antioxidant enzymes which play significant roles in protecting cells from oxidative stress (superoxide dismutase, catalase and glutathione peroxidase), and the various antioxidant phytochemicals (anthocyanins, flavonoids, flavonols, tannins and phenolic acids) and antioxidant nutrients (vitamin E, ascorbic acid, glutathione, beta-carotene, selenium, metal-binding protein, ceruloplasmin, lactoferrin, ferritin, metallothionein, and transferrin). Some commonly measured analytes with antioxidant and pro-oxidant activities, including, gamma-glutamyltransferase, uric acid, bilirubin, high-density lipoprotein and nitric oxide, are presented. Finally, the chapter examines the roles of antioxidants in the prevention of diseases such as cancer, Alzheimer's disease, atherosclerosis, heart diseases, diabetes, and Parkinson's disease.

Introduction: The superoxide radical (O 2 -), hydroxyl radical (OH) are generated in physiochemical pathways. All biological systems have innate antioxidant defence mechanisms but these mechanisms can be inefficient due to poor diet intake, pollution, stress and chemicals etc. Therefore, it is imperative to consume antioxidants to shield cells from destruction by free radicals. Shilajatu is such a drugs of prime importance that has been advocated in the management of various ailments ranging from Diabetes to Immunomodulation and Antioxidant. Materials and Methods: The antioxidant potential of Shuddha Shilajatu along with impact of geography and processing media on it, was determined by using DPPH i.e. 1,1-diphenyl-2-picrylhydrazyl Free Radical Scavenging Assay. Test was performed at the wavelength of 517 nm using 1 cm optical path cuvette at room temperature. The ultraviolet spectrum of Shuddha Shilajatu and Ascorbic acid was performed by UV-Vis spectrophotometer at different concentrations. The experiment was carried out in triplicate. The result was compared with ascorbic acid as it was taken as standard control under the same conditions. The sample concentration at which initial absorbance of DPPH solution get lowered by 50% has been considered as the endpoint for evaluating the antioxidant potential. Results: It has been found that Shilajatu samples processed in Triphala kwatha have shown better antioxidant profile than water processed samples. Moreover, sample procured from Amritsar showed much better antioxidant activity in comparison to Shilajatu sample procured from Nepal. Conclusion: Processing media and geography significantly modulate the effect and activities of Shilajatu.

In many countries, goat (Aja) rearing is well organized and is an essential part of living in terms of contributing to the economic structure as well as nutrition. Goat milk (Aja Dugdha) is rich source of protein, vitamins, enzymes and mineral content and most of them are present in higher percentage than that of other commonly consumed milk. For instance, it contains 13% more calcium, 47% more vitamin A and 25% more vitamin B6 than cow’s milk. It has better digestibility, alkalinity and buffer capacity than milk of other animals and also possesses numerous therapeutic properties viz. Anticancer, hepato-protective, cardio-protective and antihypertensive etc. Classical texts of Ayurveda also embrace its nutritive and therapeutic potential and indicated it in management of different diseases like Atisara (diarrhoea), Jwara (fever), Rajyakshma (tuberculosis), Kshaya, Shosha (atrophy/emaciation) etc. Methodology: Different scientific databases like Web of Science, Scopus etc. along with Ayurveda texts viz., Charak Samhita, Kashyap Samhita etc were searched in order to extract data pertaining to goat milk. Results: The present study revealed that in Ayurveda, goat milk has been indicated in the management of more than 20 disease conditions and conventional studies also reported more than 15 pharmacological properties of goat milk. Discussion & Conclusion: It has been found that the therapeutic and nutritive value of goat milk has been extensively studied in Ayurveda and conventional science as well. It’s easy to digest and have a better composition of vitamins, fatty acids, protein and minerals than other available milks. Therefore, it can be a used a most appropriate alternative to human and cow milk but should with caution as it lacks sufficient quantity of iron, folate and vitamins C etc.