ANTIOXIDATIVE ACTIVITY OF SOME HERBS AND SPICES - A REVIEW OF ESR STUDIES

摘要

In the early 1980s, consumers began looking for "natural" ingredients in their food. This trend has promoted extensive research in the area of natural antioxidants. Sources of natural antioxidant compounds are spices, herbs, tea, cocoa, oils, seeds, cereals, grains, fruits, vegetables, enzymes, proteins and protein hydrolysates. Herbs have been always traditionally used, i.e. spices, for teas and as medicine. However, in the last ten years many steps, such as preclinical and clinical studies have been undertaken to give herbals and their preparations a firmer place in the range of products of pharmacies and drag stores. Herbals and especially herbal extracts are very attractive not only in the modern phytotherapy but also for food industry.