Biochemical constituents
Antioxidants present in our foods may originate from compounds that occur naturally in the foodstuffs or from substances formed during its processing. Natural antioxidants are primarily vitamins and plant polyphenolic compounds that may occur in all parts of the plant (Mathur, 1997).
Enzymic antioxidants
The plant enzymes catalase, peroxidases and superoxide dismutase play a key role in several metabolic pathways. They are the important group of antioxidant enzymes. Activities of the enzymic antioxidants are depicted in Table III.
Table III

Amount of enzyme required to decrease the, absorbance at 240 nm by 0.5 units.
Change in absorbance /min / mg protein
Amount of SOD that causes 50 % reduction in the extent of NBT oxidation.
Activities of the enzymic antioxidants, catalase, peroxidase and superoxide dismutase are high in Kasini plus (13.35, 17.50, 10.45 U/ mg of protein).
The rich amount of anti oxidants in Kasini plus makes it a valuable herble medicine. There is overwhelming evidence to indicate that free radicals cause oxidative damage of lipids, proteins and nucleic acids and are involved in the pathogenesis of several degenerative diseases. Kasini plus being rich in antioxidants will neutralize free radicals and be useful in the prevention of these diseases.