Antioxidants are chemical substances, which can scavenge free radicals and are implicated in the prevention of heart diseases, cancer, ageing etc. Scientists and nutritionist stress the importance of antioxidants and a vast body of literature exit on natural antioxidants from plants. Works relating to the studies on antioxidants in seafoods are limited and this work focuses on the presence of natural antioxidants (Vitamins C, E and Selenium) in few common seafood from Pulikat area. In the

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... t study, the highest value for vitamin C was obtained in Crassostrea madrasensis (5.678 mg/100g) followed by the crab, Portunus sanguinolentus (2.9932 mg/100g). The vitamin E content of the fishes Mugil cephalus and Sardinella longiceps were found to be 10.31mg/100g, 9.01mg/100g and the highest amount of selenium in the present study was found in the crab (56.7 mcg/100g).