The Indian Journal of Nutrition and Dietetics

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


Affiliations
1 Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448, India
     

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

Abstract Views: 326  |  PDF Views: 0

Authors

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

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.