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

Authors

  • Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448
  • Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448
  • Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448
  • Department of Biochemistry, Adichunchanagiri Institute of Medical Sciences, Balagangadharanatha Nagara -571 448

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://informaticsjournals.com/index.php/ijnd/article/view/6278

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Original Articles