Abstract

Aging is a multifactorial biological process strongly influenced by oxidative stress, a condition marked by excess 
reactive oxygen species (ROS) that damage DNA, proteins, and lipids. The free radical theory of aging emphasizes 
the central role of redox imbalance in age-related diseases, including cancer, cardiovascular disease, diabetes, and 
neurodegeneration. Plant-derived antioxidants, particularly polyphenols, flavonoids, phenolic acids, vitamins, and 
minerals, mitigate oxidative stress by scavenging free radicals, chelating metals, and modulating signaling 
pathways. Berries, leafy vegetables, nuts, herbs, spices, and fruits represent important dietary sources of these 
compounds and contribute to healthy aging by exerting anti-inflammatory, neuroprotective, cardioprotective, and 
skin-preserving effects. Traditional diets high in antioxidant-rich plants, such as the Mediterranean diet, correlate 
with reduced age-related morbidity and greater longevity, while modern dietary shifts toward processed foods 
threaten antioxidant intake. Although evidence from preclinical and clinical studies highlights significant promise, 
challenges remain due to variability in bioavailability, standardization, and long-term safety. This review 
synthesizes current evidence on antioxidant-rich plants in aging, discussing their mechanisms, health benefits, and 
translational potential as part of dietary and therapeutic strategies to promote healthy longevity.