ABSTRACT
Many spices have been extensively used as natural food additives for flavoring, seasoning, coloring, and antiseptic properties. Several spices are known to exhibit antioxidative activities. In recent years, the antioxidative property of food constituents has been seriously noted by medical and nutritional experts, because the reactive-oxygen-species-mediated oxidation of biological molecules has been proposed to induce a variety of pathological events such as atherogenesis, carcinogenesis, and even aging.
