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

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Authors

  • A. Rajeshwari
     Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448 ,IN
  • G. N. Somashekar
     Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448 ,IN
  • B. M. Rudresha
     Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448 ,IN
  • V. Ramakrishna
     Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448 ,IN

Abstract

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.

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Published

2006-12-01

How to Cite

Rajeshwari, A., Somashekar, G. N., Rudresha, B. M., & Ramakrishna, V. (2006). Antioxidant Effect of Indian Dill Leaves (<i>Anethum graveolens/Anethum sowa</i>). The Indian Journal of Nutrition and Dietetics, 43(12), 521–532. Retrieved from https://www.informaticsjournals.com/index.php/ijnd/article/view/6278

Issue

Volume 43, Issue 12, December 2006

Section

Original Articles

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