Bioactivity of Anethum graveolens – An in silico Approach
The herb Anethum graveolens produces essential oil and is commonly used as a flavouring ingredient. Polyphenols, which have antioxidant and carminative qualities, are found in it. This study uses phytochemical screening to assess the presence of terpenoids, flavonoids, and tannins, among other things. Lipid peroxidation is common in food items, and synthetic antioxidants like butylated…
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