Antioxidant activity in food and nutraceuticals contribute to a reduction in the risk of free radical generation and subsequent damage to human cells and tissues, according to a research study "Measurement of Antioxidant Activity in
Sweets and non-vegetarian food available on streets supply more energy followed by fried foods, cereal foods and fast foods. The carbohydrate content contributes to higher energy of sweet items while protein and fat of non-vegetarian