6th International Mediterranean Symposium on Medicinal and Aromatic Plants (MESMAP-6)", 15 - 17 Ekim 2020, ss.120-124
Today, increased consumption of ready-made food, crowded city life and stressful living conditions
cause the formation of free radicals in our body. Antioxidants appear as valuable compounds that can
reduce or eliminate the harmful effects of these free radicals. Antioxidants are generally classified in
two groups as natural and artificial. Vitamins (C, E and A vitamins), phenolic compounds (flavonoids),
terpenoids (carotenoids) and sulphur containing (allicin) compounds, can be counted as the leading of
natural antioxidants. Today, natural and synthetically derived antioxidants are used to preserve the
freshness of foods for a long time, or in other words to extend their shelf life and preserve their quality.
However, even though synthetic antioxidants are affordable over time, the emergence of negative health
aspects made natural antioxidants to be preferred. Medicinal and aromatic plants, like many vegetables
and fruits, are also powerful sources of antioxidants. The best examples of these herbs include rosemary,
thyme, sage and turmeric. In this review, medicinal and aromatic plants that can be used as natural
antioxidants will be mentioned.
Keywords: Vitamin C, flavonoids, carotenoids, polyphenols, α-tocopherol.