The presence of free radicals in the body causes cell and tissue damage. This sort of damage is known as oxidative damage. The most effective way to eliminate free radicals is with the help of antioxidant nutrients such as ascorbic acid (vitamin C), alpha-tocopherol (vitamin E) and beta-carotene (vitamin A) which can be found in vast amounts in fruits and vegetables. Studies carried out by the researchers have shown that low consumption of vegetables is associated with an increased risk of cancer. Sauropus androgynus, Manihot utilissima and Diplazium esculentum are well known local vegetables which have been found to have antioxidant activity. This antioxidant activity may have some benefit in preventing cancer.