Antioxidant Activity of Essential Oils Extracted from Apiaceae Family Plants

Yasasvi Jayakodi, P. Thiviya, A. Gamage, P. Evon, Terrence Madhujith, O. Merah
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Abstract

The importance of antioxidants has gained much attention due to the increase in the prevalence of various non-communicable diseases such as cancer, diabetes mellitus, and cardiovascular diseases, which occur due to excess reactive species. The widespread use of synthetic antioxidants in the food industry has raised concerns about their potential harmful effects on health. As a result, the utilization of natural antioxidants to preserve food and as a source of dietary antioxidants has gained attention. Essential oils extracted from Apiaceae family plants are an excellent source of antioxidants. In this review, research findings regarding the antioxidant activity of selected Apiaceae family members and their applications are discussed.
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从芹菜科植物中提取的精油的抗氧化活性
由于各种非传染性疾病(如癌症、糖尿病和心血管疾病)的发病率上升,抗氧化剂的重要性受到广泛关注。合成抗氧化剂在食品工业中的广泛使用引起了人们对其潜在健康危害的担忧。因此,利用天然抗氧化剂保存食物并将其作为膳食抗氧化剂来源的做法受到了关注。从繖形花科植物中提取的精油是一种极好的抗氧化剂来源。在这篇综述中,将讨论有关精选繖形花科植物抗氧化活性及其应用的研究成果。
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