Peer-Reviewed Article June 29, 2007
ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SPICES
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Published in: Bulletin of Pharmaceutical Sciences. Assiut University
Publisher: Assiut University, Faculty of Pharmacy • Egypt • 1110-0052 • 3009-7703
Abstract
This article presents a brief summary about the possible antimicrobial and antioxidant properties of some well known and widely used species. The author emphasizes on the previously reported studies which were carried out to reveal the antimicrobial and antioxidant properties of species commonly used throughout the world. In addition, the usefulness of these species as preservatives, antioxidants and aroma as well as flavoring agents is discussed