Influence of Heating on Antiradical Activity of Essential Oils of Thyme, Summer Savory and Clove by 2, 2- Diphenyl-1-Picrylhydrazyl (DPPH•) Method
Background: Great interest has recently been focused on the addition of herbs and their derivatives to foods and biological systems, due to their well-known abilities to scavenge free radicals. Objective: For this reason, the antiradical activities of essential oils of thyme (Thymus vulgaris L.), su...
| Main Authors: | , , , |
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| Format: | Article |
| Language: | English |
| Published: |
Institue of Medicinal Plants, ACECR
2007-05-01
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| Series: | Journal of Medicinal Plants |
| Subjects: | |
| Online Access: | http://jmp.ir/article-1-616-en.html |