There are numerous medicinal plants and foods that contain a wide range of antioxidant properties. Antioxidants that are produced in the body (endogenously) or acquired through diet (exogenously) protect or safeguard our bodies by preventing oxidative damage, which is greatly exacerbated by free radicals. Free radicals are unceasingly produced, causing massive damage to tissues and bioactive molecules. As a result, herbal medicines with antioxidant properties are utilised as a medication to treat diseases caused by oxidative stress. Antioxidants found in nature like polyphenols and carotenoids have numerous biological properties, which includes anti-inflammatory, anti-aging, anti-atherosclerosis, and anti-cancer properties. Effective antioxidant retrieval and accurate assessment of antioxidant sources from food and medicinal plants are essential for investigating significant antioxidant sources and encouraging their use within food supplements, pharmaceuticals additives. The current study provides detailed information on free radical scavenging activity, lipid peroxidation, and primary sources derived from food and medicinal plants.