Antioxidant Activity of Basil

نویسنده

  • H. R. Juliani
چکیده

INTRODUCTION The commercial development of plants as sources of antioxidants to enhance health and food preservation is of current interest (Rice-Evans et al. 1997). Epidemiological studies have suggested positive associations between the consumption of phenolic-rich foods or beverages and the prevention of diseases (Scalbert and Williamson 2000). These effects have been attributed to antioxidant components such as plant phenolics, including flavonoids and phenylpropanoids among others (Rice-Evans et al. 1996). Basils (Ocimum spp., Lamiaceae) contain a wide range of essential oils rich in phenolic compounds (Simon et al. 1990; Phippen and Simon 2000) and a wide array of other natural products including polyphenols such as flavonoids and anthocyanins (Phippen and Simon 1998). The objective of this study was to evaluate the antioxidant activity of basil extracts and essential oils.

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تاریخ انتشار 2002