Natural Antioxidants In Herbs
The body of knowledge about plants, herbs and spices and their respective and collective roles in promoting human health is modest. Dietary compounds, their role in maintaining human health and their interactions with established nutrients need to be determined to be research priorities. A number of fruits and vegetables have been shown to actually combat the deleterious effects of metabolic oxidation generated naturally or by increasing pollutants in the environment.
The plants that show good antioxidant activity include Allium cepa (Onion), Allium sativum (Garlic), Aloe camells (Sinensis) (Green tea), Curcuma longa (Turmeric), Emblica officinalis (Amla), Glycyrrhiza glabra (Licorice), Hemidesmus indicus (Anantamul), Mangifera indica (Mango), Ocimum sanctum (Tulsi), Picrorhiza kurroa (Katuka), Tinosporacordifolia (Guduchi), Withania somnifera (Ashwagandha) and Zingiber officinale (Ginger) . There are still a large number of plants and ayurvedic formulations whose antioxidant activities need to be examined in relation to their potential therapeutic and related beneficial properties.
According to recent studies, antioxidants vitamins in various products and other foods may actually represent a modern day "Fountain of Youth". In effort to beef up bodily defenses to combat free radical activity, scientists are studying the effects of increasing individual's antioxidant levels through diet and dietary supplements. A large number of compounds from various plant sources have been shown to possess antioxidant properties. Antioxidants of plants origin are vitamin E and C, selenium, phenolic compounds, carotenoids, flavonoids etc. It has been assumed that nutritional intervention to increase intake of phytoantioxidants may reduce threat of free radicals.
Mentha extract have shown to have antioxidant and antiperoxidant properties due to the presence of eugenol, caffeic acid, rosmarinic acid and Alpha-tocopherol. The aqueous extract has also been screened...
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