Antioxidant Effect of Indian Dill Leaves (Anethum graveolens/Anethum sowa)


  • Adichunchanagiri Institute of Medical Sciences, Department of Biochemistry, 571 448, India


In recent years, there tias been a global trend towards the use of natural phytochemicals present in the natural resources, such as fruits, vegetables, oil seeds and herbs as antioxidants and functional foods. Natural antioxidants can be used in the food industry and there is evidence that these substances may exert their antioxidant effects within the human body.

Subject Discipline

Health Care and Hospital Management

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