The red fibres have an impressive antioxidant capacity highest than other part from baobab and the other known antioxidant from natural and synthetic origin. The red funcles are useful as antioxidant for food and pharmaceutical formulations in place of traditional BHA and BHT. Chemicals analysis conducted on red funicles showed the presence of anthocyanins, gallic acid, tartaric acid, phenols and flavonoids. The effectiveness is the subject of some studies (27).