Antioxidants are substances that slow down the oxidation of organic compounds that protect the body from the negative effects of free radicals antioxidant connected with free radical and puts up a barrier to the corrosive effects of the electron. Enzyme protective system of the body converts cell oxidant into the water and oxygen.The body has its own system of struggle with excessive amounts of free radicals, but it has weakened under the impact of the polluted environment, direct sunlight and needs support. Scientists found that many plants contain substances flavonoids - a large group of polyphenolic compounds structure, which bind free radicals.This article presents a review of research performed in the Russian state endowment of the University of Immanuel Kant, the influence of chemical contaminated areas in the antioxidant status of the plants.Thus the study of the influence of factors on the formation of antioxidants plants is a fragment of a large-scale work on the study of natural antioxidants, which not only protect living organisms but also determine the quality of plant foods, feeds, and ultimately the quality of life and its duration. The solution of the problems of modern society - environmental, health, demography is impossible without change of attitude to food.