Curcumin is very strong antioxidant. Its main source is a dried root of Curcuma longa. Significantly reduces peroxidase of lipids, regulates antioxidant enzymes and ‘radical catchers’. It also shows an anti-inflammatory activity. Green tea leaves - contain catechins which are natural antioxidants and they include: epigallocatechin gallusan (EGCG), epicatechin (EC), epicatechin-3-gallate (ECG) and epigallocatechin (EGC). They lead to the increase of the activity of main antioxidant enzymes as well as regeneration and inhibition of oxygenation of low molecular weight antioxidants (vitamin C and E, glutathione or beta-carotene). Vitis vinifera - grapewine fruits and leaves contain: fruit acids, minerals, tannins, anthocyanins, flavonoids, stilbenes (resveratrol), wax, vitamins, procyanidins, pectins, polysaccharides, aromatic substances and carotenoids. Vitis vinifera extract is the most commonly used and apart from antioxidative activity, it also shows antibacterial, anti- inflammatory and antihistaminic effect. Malphigia glabra - acerola fruit extract is a very rich source of antioxidants. It contains 17 various carotenoids including β-carotene and vitamin C. The antioxidative effect of vitamin C is often used to formulate supplements for animals. Tagetes erecta - marigold is natural source of antioxidants, contains various carotenoids, including xanthophyll esters, cryptoxanthins and beta carotenes.