Fava bean, Vicia faba L, is one of the oldest crops grown and used as a protein source for humans and animals (Bishnoi et al., 2012). This crop fixes atmospheric nitrogen in a symbiotic relationship with rhizobium bacteria in the soil (Karla, 2009). It plays a significant dietary role in supplying proteins, carbohydrates, essential elements, and vitamins to rural and urban people. The fresh pods and green seeds are eaten boiled or are used to prepared curries; ripe seeds are used as pulse, often as soup "dhal" (Sultana, 2001). Viral diseases have a significant status because they cause direct damage to the host and predispose the plant to secondary invaders (Mahgoub et al., 1997). Bean yellow mosaic virus (BYMV) is the most common and prevalent virus among fava bean viruses (Sofy et al., 2019). 89% of the Egyptian fava bean fields surveyed with high-level BYMV symptoms (80-100% infection) (Makouk et al., 2003). To control ROS and protect the cells, plants possess several low molecular weight antioxidants (ascorbate, phenolic compounds, tocopherols) and enzymes (SOD, CAT, APX), scavenging ROS and regenerating the active forms of antioxidants. Under normal conditions, ROS production and scavenging are well regulated. In this way, this enzyme system can