Interspecific Variation in the Antioxidant Potential of Culinary and Medicinal Herbs

Herbs are valued for their antioxidant richness and traditional use in cuisine and medicine. This study analysed wild herbs (e.g., Achillea, Lamium) and cultivated spices (Salvia, Artemisia) for their bioactive compounds. It was found that antioxidant profiles varied notably among species, even with...

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Bibliographic Details
Published in:Agriculture
Main Authors: Anna Rusaczonek, Patryk Sankiewicz, Maria Duszyn, Mirosława Górecka, Katarzyna Chwedorzewska, Ewa Muszyńska
Format: Article
Language:English
Published: MDPI AG 2025-07-01
Subjects:
antioxidant activity
bioactive compounds
carotenoids
chlorophylls
polyphenols
Online Access:https://www.mdpi.com/2077-0472/15/15/1586

Internet

https://www.mdpi.com/2077-0472/15/15/1586

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