The consumption of fruit has increased in the last 20 years, along with the growing recognition
of its nutritional and protective values. Many of the benefits of a diet rich in fruit are attributed to
the presence of different bioactive substances, such as vitamins, carotenoids and phenolic compounds.
Flavanoids, a class of phenolic compounds, present particular antioxidant activity and thus provide protection
against cellular damage caused by reactive oxygen species. Research suggests that an increased
intake of plant foods is associated with a reduced incidence of chronic disease. There is currently a great
deal of interest in the study of antioxidants, in particular due to the discovery of the damaging effects of
free radicals to the body. Thus, this review aims to address the beneficial effects of the antioxidants present
in fruits, on the neutralization of reactive species and the reduction of any damage they may cause.