Rosmarinic acid, estragole, linalool, eugenol, methyl cinnamate, linoleic acid, α-cadinol, and α-bergamotene exhibit antioxidant activity by scavenging free radicals and protecting against oxidative stress through the increase of antioxidative defense enzymes.

Authors

• Person: Not available Organization: Journal of Food Science & Nutrition
  Phytochemical and Pharmacological Studies of Traditionally Used ...

Sources

• Phytochemical and Pharmacological Studies of Traditionally Used ... www.heraldopenaccess.us Journal of Food Science & Nutrition via serper

Referenced by nodes (5)

• antioxidant activity concept
• Eugenol concept
• oxidative stress concept
• linalool concept
• Free radicals concept