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Comparative Study of the Antioxidative Activity of Culinary Herbs and Spices, and Hepatoprotective Effects of Three Selected Lamiaceae Plants on Carbon Tetrachloride-Induced Oxidative Stress in Rats
2015
Food science and technology research
The purpose of this study was to compare the antioxidative activity of 68 culinary herbs and spices, and to evaluate the hepatoprotective effects of highly antioxidative plants (selected after an in vitro study) on carbon tetrachloride-induced oxidative stress in rats. Six Lamiaceae plants (oregano, common thyme, peppermint, lemon balm, sweet marjoram and rosemary) were found to be among the top 10 plants showing high total oxygen radical absorbance capacity (T-ORAC: sum of hydrophilic and
doi:10.3136/fstr.21.407
fatcat:77yqyl2dovdopkfj7si3doukma