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Chapter 11 Medicinal and aromatic plants with antioxidant properties 403
pounds, particularly ferulic acid and caffeic acid, as evidenced by the significant positive
correlations found between total phenolic content and antioxidant potential [79]. According to in vitro antioxidant tests, at a concentration of 0.5 mg/mL of Angelica essential oil
(EO), the scavenging ability of 2,2-azino-bis-3-ethyl-benzothiazoline-6-sulfonic acid (ABTS)
and 1,1-diphenyl-2picrylhydrazyl (DPPH) for free radicals approached 100%. Furthermore, there was a concentration-dependent link between EO and the iron-reducing capacity. These findings show that Angelica EO has a strong antioxidant activity [80].
Anise: Pimpinella anisum is an annual herb belonging to the Apiaceae family of parsleys
that is grown primarily for its aniseed fruits, which have a flavor similar to licorice.
Home lands are Egypt, the eastern Mediterranean, southern Europe, the Middle East,
North Africa, and America. Anise seed is a popular flavoring for many kinds of alcoholic
beverages and is used extensively to flavor food in many parts of the world. According to
reports, anise contains larvicidal, ovicidal, carminative, relaxing, antiviral, and antioxidant qualities. Flavonoids, terpenes, and essential oils are among the several substances
that are known to be present in aniseed extracts. Several antioxidant tests, such as reducing power, free radical scavenging, superoxide anion radical scavenging, hydrogen peroxide scavenging, and metal chelating activities, were used to assess the antioxidant qualities of aniseed extracts. In the linoleic acid system, water and ethanol extracts at 20.00 μg/
mL showed 99.1 and 77.5% inhibition of peroxidation, respectively, which was higher
than the same dose of α-tocopherol (36.1%) [81]. The extract showed high antioxidant activity in another investigation using three methods: DPPH, ABTS, and iron-reducing
power tests. With an IC
value of 17.92 g/mL by the DPPH method, aniseed extracts dem-
50
onstrated greater antioxidant activity than vitamin C as standard compound, which is
considered to be caused by polyphenolic acids and flavonoids. Aniseed extract has encouraging antioxidant activity because of its high phenolic and flavonoid content [82].
Basil: Ocimum basilicum, also called great basil, is an aromatic herb of the family Lam-
iaceae. Although there are other types, the general name “basil” refers to the type commonly called Genovese basil or sweet basil. This sturdy, fragrant annual plant is grown
extensively across Europe. Digestive, antifungal, antibacterial, antimelanoma, antimicrobial, radioprotective, anthelmintic, and antioxidant properties have been documented for basil. Numerous investigations looked into the various biological activities
of basil essential oils and extracts. The study by Nadeem et al. (2022) [83] found that
ethanol extracts had the highest concentration of plant secondary metabolites, such as
total phenolic acid, flavonoids, and tannin content. In the DPPH, FRAP, and H
2O2
tests,
ethanol extracts likewise showed the best antioxidant activity. When compared to extracts from other locations, it was also found that the examined basil extracts had
higher phenolic content (82.45 mg pyrocatechol equivalents (PE)/g) and antioxidant activity, as measured by the DPPH assay (IC
1.29 mg/mL). Using LC-ESI-MS/MS analysis,
50
basil extracts were shown to be a prospective source of well-known medicinal and
health-promoting substances such as umbelliferone, ellagic acid, rosmarinic acid, cate-
404 Amra Alispahić et al.
chin, and liquiritigenin. According to the findings, basil is a powerful source of bioactive chemicals [83]. In another investigation, Minia basil extract demonstrated a high
total phenolic content of 82.45 mg PE/g and radical scavenging activity with an IC
50
value of 1.29 mg/mL. Antioxidant activity and the total phenolic content of basil extracts
were shown to be highly correlated. There was a wide range in the essential oils’ capacity to scavenge free radicals. Minia basil essential oil contained 41.3 mg PE/g of total
phenolics and had strong DPPH radical scavenging activity, with an IC
of 11.23 mg/mL
50
[84]. Carbon dioxide was used to extract bioactive compounds from basil leaves in the
study of Romano et al. [
with supercritical CO
85]. The most effective technique was found to be extraction
for two hours while utilizing 10% ethanol as a cosolvent. The ex-
2
tracts made using this method were tested for antioxidant activity, phenolic acid content, and volatile organic compounds. The ABTS assay revealed high antiradical activity
with bergamotene (11–14%), linalool (35–27%), and caffeic acid (1.69–1.92 mg/g) contents
that were significantly higher than the control. Besides enabling the production of extracts rich in bioactive compounds in an environmentally friendly way, supercritical
CO2 also reduced the need for ethanol and other solvents [85].
Bay/bay leaf: Laurus nobilis, sweet bay tree, an evergreen plant belonging to the Laur-
aceae family, is native to countries that border the Mediterranean. It can be used
whole, dried, or fresh, in which case, it is taken out of the food before eating, or, less
frequently, ground. Although the bay laurel (Laurus nobilis) is the most widely utilized
source of bay leaves, they are used from a variety of species of this plant for their
unique flavor and smell. The flavor and aroma of bay leaves are enhanced by the presence of essential oils that contain methyl eugenol, terpenes, and eucalyptol. In addition
to its unique function as an insect repellent, bay leaf has been shown to possess antifungal, antibacterial, hypolipidemic, gastroprotective, digestive, antimicrobial, and antioxidant qualities. Using various antioxidant assays, numerous studies have documented
the chemical composition and antioxidant properties of Laurus nobilis leaves. Terpenes
including a-terpinol, a-terpinyl acetate, thymol, caryophyllene, selinene, farnesene, and
cadinene. Eugenol and methyl eugenol, vitamin E, and sterols, are also known to be
abundant in laurel. Extracts from bay leaves demonstrated strong radical scavenging
activity, with an IC
oil is lower than that of extracts. With IC
demonstrated a scavenging effect on the DPPH radical. With an IC
87], the leaf EO exhibited the highest antioxidant activity in the β-carotene/linoleic acid
[
system. The findings showed that
value of 1 mg/mL [86]. The antioxidant activity of bay leaf essential
50
values of 66.1 µg/mL, bay leaf essential oil
50
value of 35.6 µg/mL
50
L. nobilis EO has strong antioxidant activity, which
may be because of its high 1,8-cineole content [87].
Clove: Syzygium aromaticum is an evergreen tropical tree from family Myrtaceae. It is
indigenous to Indonesia and is frequently used as a flavoring, spice, or aroma in commercial goods like soaps, toothpaste, and makeup. Its increased polyphenol content is reported to be closely associated with its very strong antioxidant action. Antifungal, anesthetic, antiseptic, carminative, antispasmodic, antibacterial, antiviral, anti-inflammatory,
Chapter 11 Medicinal and aromatic plants with antioxidant properties 405
and antioxidant qualities have all been documented for cloves. Eugenol and eugenyl acetate, the main components of clove buds’ scent, exhibit antioxidant activity on par with
that of natural antioxidants as α-tocopherol (vitamin E) [71]. The maximum antioxidant
activity was demonstrated by TPC and TFC, which had contents of 247.61 and 141.70 mg/
100 dry weight, respectively. Clove’s antioxidant capacity was assessed by its total phenol
content, total flavonoid content, ferric reducing antioxidant power (FRAP), and 2,2diphenyl-1-picrylhydrazyl (DPPH). The maximum antioxidant activity in this investigation
was demonstrated by the FRAP and DPPH methods (437.29 mg TE/100 g dry weight and
87.50%, respectively) [88]. Total phenolic content, free radical DPPH scavenging activity,
hydrogen peroxide scavenging, and reducing power test were used in other studies to
measure antioxidant activity. With a higher absorbance value at the highest concentration of methanolic extract (0.198 ± 0.001 A), ethanolic extract demonstrated the highest
scavenging activity for free radicals (62.12%), followed by aqueous extract (48.32%). Additionally, methanolic extract demonstrated the highest scavenging activity for hydrogen
peroxide (76.99 ± 0.09) and less reducing power properties [89]. In a study by Alfikri et al.
[90], clove EO’s antioxidant activity, which is highly significant economically, was examined. At various flowering phases, the DPPH scavenging activity, expressed as IC
values,
50
varied from 15.80 to 108.85 µg/mL. The findings showed that the best essential oil constituent and most effective source of natural antioxidants was clove during the flowering
stage [90].
Hyssop: Hyssopus officinalis is a shrub from Lamiaceae family native to Southern Eu-
rope, and the Middle East. It has been utilized in traditional herbal medicine because
of its antibacterial, carminative, stimulant, stomachic, expectorant, cough-relieving,
and antioxidant properties. In the study by Fathiazad et al. [91], according to a description of the chemical composition of hyssop EO, the primary constituents were
myrtenyl acetate, camphor, germacrene, and spathulenol. According to the same
study, the total phenol content of the n-butanol and ethylacetate extracts of Hyssopus
officinalis aerial parts were 246 mgGAE/g and 51 mgGAE/g, respectively. The DPPH radical scavenging experiment was also used to assess the extracts’ antioxidant properties, and the IC
values were 103 × 10
50
−3
and 25 × 10
−3
mg/mL, respectively. The largest
concentration of phenolic components may have contributed to the best antioxidant
activity of n-butanol extract [91]. The use of stirring, in conjunction with an ethanolic
solvent, appears to be advantageous in optimizing the extraction of polyphenols from
hyssop, leading to extracts with increased antioxidant activity, per the findings of Polaki et al. [92]. The antioxidant activity was 582.23 ± 16.88 μmol ascorbic acid equivalents (AAE)/g using the FRAP method and 343.75 ± 15.61 μmol AAE/g dry weight using
the DPPH method. The total polyphenol content was 70.65 ± 2.76 mgGAE/g dry weight.
The therapeutic potential of hyssop extract was further highlighted by the discovery
of a wide spectrum of polyphenolic chemicals, such as rutin, p-coumaric acid, and caffeic acid, which are known for their medicinal and antioxidant properties [92]. According to Moulodi et al. 2018., the main constituents of Hyssopus officinalis essential
406 Amra Alispahić et al.
oil were determined to be camphor (23.61%) and β-pinene (21.91%), with an IC
of
50
11.22 μg/mL and a total phenolic content of 23.16 mgGAE/g of essential oil. The findings
showed that hyssop essential oil has good antioxidant activity and can be utilized as a
natural antioxidant in the food and pharmaceutical industries [93].
Juniper/Juniperus: Juniperus communis is an evergreen perennial shrub belonging to
the cypress family Cupressaceae. There are between 50 and 67 species of junipers in
North America, Africa, parts of Asia, and Central America, depending on the taxonomy.
Both alcoholic and nonalcoholic beverages contain juniper extracts and essential oils,
which have been shown to have anti-inflammatory, carminative, diuretic, fungicide,
anticholinesterase, antibacterial, and antioxidant properties. Using GC-MS analysis of
juniper essential oils, the authors Ennajar et al. (2009) identified 30 compounds, the most
prevalent of which were α-pinene, δ-3-carene, and γ-cadinene. The primary polyphenols
found in methanol, ethanol, ethyl acetate, and dichloromethane juniper extract were
tannins, flavonoids, and anthocyanins. As a result, the extract from methanol leaves had
a high antioxidant activity (IC
value of 8.5 ± 0.3 mg/L), followed by the extract from
50
ethanolic leaves (49.1 ± 0.6 mg/L). The highest activity for the berries was found in the
ethanol extract (54 ± 1 mg/L), which was followed by the methanolic (642 ± 7 and 664 ±
7 mg/L, respectively) and ethyl acetate extract. The DPPH assay of juniper essential oils
of leaves and berries showed radical-scavenging activity, with IC
values of 5,364 ± 121
50
and 14,716 ± 411 mg/L, respectively. The high content of terpene hydrocarbons of essential oils was responsible for this low reactivity [94]. In a study by Miceli et al. [95], the
authors compared the biological potential and flavonoid composition of berry methanol
extracts from two Turkish juniperus varieties. There were 59.17 mg GAE/g extract of
total polyphenols. By the HPLC analysis, 16 flavonoids were separated, with hypolaetin7-pentoside and quercetin-hexoside being the principal constituents. Using several techniques, the in vitro antioxidant activity was assessed; the DPPH method yielded an IC
of 0.63 mg/mL, whereas the TBA test yielded an IC
of 4.44 μg/mL [95].
50
50
Mint: Mentha piperita, also called peppermint, is a hybrid species of mint, native to Eu-
rope and the Middle East. Peppermint is the most widely used of the more than 25 species
in the genus Mentha. It belongs to the Lamiaceae family of perennial herbaceous plants,
Mentha. It was discovered that the two components of peppermint essential oil, methone
and isomenthone, were the most powerful radical scavenging compounds. According to
reports, mint has cytoprotective, hepatoprotective, antibacterial, antiviral, anti-inflamma
tory, antiulcer, slightly anesthetic, antispasmodic, carminative, anthelmintic, and antioxidant properties. Polyphenols, flavonoids (such as luteolin and its derivative apigenin), flavanols (such as epicatechin and catechin), and coumarins (such as esculetin and
scopoletin) are abundant in Mentha species. Mint essential oils are a primary emphasis in
terms of formulations. Their primary constituents include alcohols, ketones, esters, ethers,
and oxides, and they are either light yellow or greenish yellow in color. The primary components of essential oils made from various mint species are found to be menthol, menthone, isomenthone, menthyl acetate, linalool, linalyl acetate, pulegone, carvone, piperite-
-
Chapter 11 Medicinal and aromatic plants with antioxidant properties 407
none oxide, and cis-piperitone epoxide. The researchers have effectively used a variety of
in vitro antioxidant tests, including reducing power assays, ABTS suppression of linoleic
acid peroxidation, and DPPH radical scavenging, to examine the antioxidant activity of
mint. High concentrations of antioxidants, such as phenolic compounds, and vitamins
that can postpone or prevent the oxidation of various molecules are found in many me
dicinal plants, including those in the genus Mentha. According to the numerous investigations on the antioxidant potential of Mentha species, M. longifolia was the most efficient
of the nine species, exhibiting 88.6% antioxidant activity at a concentration of 100 µL/mL
[96], which was higher than the 93.0% activity of ascorbic acid. Six Mentha species were
found to have high antioxidant activity in an Algerian study, with the following findings
for mint: Flavonoid content: 15.70 ± 0.10 mg RE/g DW, tannin content: 6.50 ± 0.41 mg CE/g
DW, total phenolic content: 31.40 ± 0.80 mg GAE/g DW. The IC
scavenging activity was 17.00 ± 0.88 μg/mL, while the IC
value for the b-carotene bleach-
50
value for DPPH radical
50
ing assay was 516.00 ± 0.25 μg/mL. The correlation coefficients between phenolic contents
and antioxidant activity of the six Algerian mints suggested that mint antioxidant activity
is mostly correlated to tannins and polyphenols and less to flavonoids [97].
Nigella: Nigella sativa, also known as black caraway black or cumin, is an annual flow-
ering plant from the family Ranunculaceae. The plant is native to the Eastern Europe
and Western Asia (Cyprus, Turkey, Iran, and Iraq). High antioxidant activity and a high
correlation with the total phenolic content characterize this herbaceous, erect annual
herb. Antipyretic, antidiabetic, analgesic, carminative, diuretic, antineoplastic, antibac
terial, anti-inflammatory, stimulant, expectorant, and anthelmintic qualities have all
been recorded for nigella. Results of an analysis of the phenolic content and antioxidant
activity of extracts made from Nigella seeds using Soxhlet and ultrasonic extraction pro
cedures were reported in the work of Goga et al. [98]. According to the Folin-Ciocalteu
tmethod, the total phenolic content ranged from 11.867 ± 0.338 to 31.148 ± 0.293 mgGAE/g.
This ranged from 2.70 ± 0.22 × 10
−5
to 32.7 ± 1.31 × 10
−5
mgQE/g (quercetin equivalent) for
total flavone and flavanol content. The DPPH and ABTS tests were used to assess the
samples’ radical scavenging activity. Samples varied from 3.01 ± 0.03 mg/mL to 12.04 ±
0.60 mg/mL in their capacity to reduce stable DPPH radicals, and in their ability to reduce stable ABTS radicals from 14.02 ± 0.62 mg/mL to 18.67 ± 1.54 mg/mL [98]. A wide
range of bioactive components, such as flavonoids, phenols, steroids, triterpenoids, proteins, alkaloids, tannin, sesquiterpenoid hydrocarbons, monoterpenoid alcohol, and
monoterpenoid ketone, were discovered during the analysis of the nigella essential oil,
which was isolated as a pale-yellow liquid. Nigella EO’s total flavonoid and phenolic
content were measured at 442.25 μg QE/g and 641.23 μg GAE/g, respectively. At 1,000 µg/
mL, nigella EO exhibited the highest percentage of inhibition (65.80%) when compared
to the standard ascorbic acid (73.57%) [99]. In a different study, the antioxidant activity
of nigella EO was examined using TLC screening techniques, which revealed that thymoquinone and its constituents carvacrol, t-anethole, and 4-terpineol demonstrated respectable radical scavenging properties. When examined for nonspecific hydrogen
-
-
-
408 Amra Alispahić et al.
atom or electron donating activity using the DPPH assay, these four components and
the essential oil showed varied antioxidant activity. Additionally, they were efficient
OH radical scavengers in the deoxyribose degradation assay and the nonenzymatic
lipid peroxidation in liposomes experiment [100].
Oregano: Origanum vulgare is a species of flowering plant from the Lamiaceae family. It
is native to the Mediterranean region. The woody perennial oregano plant has white,
pink, or light purple flowers. While its close relative Origanum majorana is known as
sweet majoran, it is sometimes referred to as wild marjoram. A variety of biological properties, including carminative, antibacterial, antifungal, antiviral, anticancer, anti-inflammatory, hepatoprotective, and antioxidant, have been reported for oregano. The extracts’
levels of sixteen bioactive phenolic compounds, total phenolic and total flavonoid content,
and antioxidant activities (DPPH and FRAP tests) were all examined. With concentrations
varying by subspecies, HPLC analyses revealed that rosmarinic acid (659.6–1646.9 mg/
100 g dry weight (DW)) was by far the most prevalent constituent. It was followed by
luteolin (46.5–345.4 mg/100 g DW), chicoric acid (36.3–212.5 mg/100 g DW), coumarin (65.7–
193.9 mg/100 g DW), and quercetin (10.6–106.1 mg/100 g DW). Rosmarinic acid and antioxidant activity were shown to be significantly and favorably correlated (r = 0.46) [101]. According to Teixeira et al. [102], GC/MS research revealed that oregano essential oil includes phenolic chemicals and monoterpene hydrocarbons. Carvacrol, fenchyl alcohol, pcymene, thymol, and terpinene were the main constituents. According to the reducing
power analysis, the hot water extract had the highest antioxidant activity, followed by
the ethanolic, cold water, and essential oil extracts. The same pattern of declining power
analysis was observed in the DPPH free radical scavenging activity. While ethanolic extract (antioxidant activity index, AAI = 1.23), hot water extract (AAI = 3.16), and cold water
extract (AAI = 0.55) were categorized as moderate, strong, and very strong antioxidants,
respectively, oregano essential oil (AAI = 0.05) showed weak antioxidant activity. The authors came to the conclusion that Portuguese-origin oregano extracts and essential oils
are excellent options to substitute industrially used synthetic compounds [102].
Rosemary: Salvia rosmarinus is a shrub with fragrant, evergreen, needle-like leaves
and white, pink, purple, or bluish flowers. It is an aromatic plant from the Lamiaceae
family, native to the Mediterranean region, but cultivated worldwide. Antimicrobial,
antifungal, antiviral, antimicrobial, antiparasitic, antiproliferative, spasmolytic, antiinflammatory, mildly analgesic, and antioxidant properties have all been docu
mented. Among the most potent antioxidant components of rosemary are the cyclic
diterpene diphenols, carnosolic acid, and carnosol, which are typically found in extracts. The polyphenolic profile of this plant is characterized by the presence of carnosic acid, carnosol, rosmarinic acid, and hesperidin as major components. According to
reports, the primary constituents of rosemary essential oils are camphor, 1,8-cineole,
α-pinene, p-cymene, and borneol [56]. The antioxidant properties of various solvent
extracts and rosemary essential oil were assessed in the study of Al-Jaafreh 2024. The
ethanol extract had the highest TPC 72.34 GAE mg/g and TFC 26.81 RE mg/g. Methanol
-
Figure 11.6: Flowering sage from Mostar, Bosnia and Herzegovina.
Chapter 11 Medicinal and aromatic plants with antioxidant properties 409
extract demonstrated the strongest antioxidant activity in the NO radical scavenging
assay (86.68 RE mg/g) and DPPH (138.3 GAE mg/g) assays, while the aqueous extract
demonstrated the maximum activity in ABTS (125.33 TE mg/g). The authors observed a
strong correlation between antioxidant activity and TPC, TFC, and TTC. They came to
the conclusion that this is because most bioactive compounds, including flavonoids,
polyphenols, and tannins, are found in more polar solvents, making these phytochem
icals the primary source of the antioxidant properties [103].
-
Sage: Salvia officinalis
(Figure 11.6), or common sage, is small evergreen subshrub used as
an aromatic and culinary herb. Sage is a member of the Lamiaceae family and native to
the Mediterranean region. Sage has been reported to have antiseptic, antimicrobial, anti
cancer, antiproliferative, antidiabetic, anti-inflammatory, hypolipidemic, memoryenhancing effects, and antioxidant properties. Studies on
Salvia officinalis have demonstrated that certain phenolic antioxidants stop oxidative stress-induced cell death. Research has indicated that Salvia taxa have a large number of phenolic and flavonoid compounds. Extracts from the aerial parts of sage were shown to include a variety of
phenolics, such as caffeic acid and chlorogenic acid, as well as flavonoids, such as apige
nin and luteolin [7]. Three species of Salvia were compared by Pereira et al. [104]. The
health benefits of their decoctions, specifically their antioxidant activity, were studied.
The abundance of caffeic acid and its derivatives was closely associated with the sage
decoctions’ greater activity [104]. Yu et al. [105] reported on sage methanolic extracts’
total phenols content of 50.89 ± 0.37 mgGAE/g DW, flavonoids of 43.92 ± 0.05 mgCATE/g
-
-
410 Amra Alispahić et al.
DW, tannins of 28.02 ± 1.40 mg ECE/g DW, ABTS 0.27 ± 0.01 mM Trolox/g DW, and DPPH
0.25 ± 0.00 mM Trolox/g DW [105].
Thyme: Thymus vulgaris, common or garden thyme is a species of flowering plant in
the Lamiaceae family, native to southern Europe from the western Mediterranean to
southern Italy. It is a perennial herbaceous shrub that bears clusters of purple or pink
flowers in early summer along with tiny, very fragrant leaves. The plant’s phenolic
and flavonoid levels are linked to its potent antioxidant properties. Antibacterial, antimicrobial, antifungal, anti-inflammatory, expectorant, and spasmolytic qualities have
all been documented for thyme. Several volatile chemicals were detected by GC-MS
analysis, with thymol, carvacrol, geraniol, and p-cymene being the main constituents.
Caffeic acid, quinic acid, p-coumaric acid, quercetin-7-o-glucoside, ferulic acid, carnosic acid, cinnamic acid, rosmarenic acid, apigenin, and naringenin were all detected
in the methanolic extract by HPLC analysis. T. vulgaris had the highest levels of flavonoids and phenols (62.40 ± 0.03 mg TAE/g DW and 8.55 mg QE/g DW, respectively).
Using the 1,1-diphenyl-2-picrylhydrazyl (DPPH) and reducing power test, the antioxidant activities of the samples were assessed, and the IC
value was 289.3 μg/mL. The
50
authors suggest that thyme is a good source of essential oil and flavonoids, which
have a high level of antioxidant activity [
106]. The total phenolic and flavonoid content of thyme extracts was ascertained in the Mokhtari et al. 2023 [107] study. The
findings revealed a total flavonoid content of 3.87 mg QE/g DW and a total phenolic
content of 8.89 mg GAE/g DW. When plant extracts were compared for their ability to
scavenge DPPH radicals, thyme had an IC
value of 69.39 μg/mL [107].
50
11.8 Conclusion
The era of herbal medicine is evident in both contemporary society and the scientific
community. Numerous studies have demonstrated the biological benefits of MAPs, including their anti-inflammatory, antioxidant, immune-boosting, and antiaging properties, which guarantee longer and healthier life for humans. Presenting MAPs’ scientific side requires analyzing their composition, medical uses, toxicity, physiological
impacts, and converting their active ingredients into a useful product. Because they
tend to enhance health and natural disease prevention, MAPs with high antioxidant
content are highly sought after by consumers due to their greater safety and dependability. In addition to being well-known for their flavor and taste, these plants have
paved the way for a new area of study where their antioxidant qualities help preserve
food and improve health for customers, who are awaiting hard scientific evidence to
support their interest in herbal therapy. Their natural antioxidants may provide an
alternative to traditional treatments for oxidative stress, and these plant compounds
have significant therapeutic effects with few side effects. They may also be good candidates for preventing free radical-induced diseases like diabetes, cancer, aging, and
Chapter 11 Medicinal and aromatic plants with antioxidant properties 411
cardiovascular diseases. To further valorize MAPs, it would be crucial to increase the
variety of parameters in research as well as the isolation, characterization, and identification of active chemical compounds.
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