| dc.description.abstract | Aromatic plants, also known as herbs and spices, have been used since antiquity
as folk medicine and as preservatives in foods. The best known aromatic plants, such as
oregano, rosemary, sage, anise, basil, etc., originate from the Mediterranean area. They
contain many biologically active compounds, mainly polyphenolics, which have been
found to possess antimicrobial, antioxidant, antiparasitic, antiprotozoal, antifungal, and
anti-inflammatory properties. Currently, the demand for these plants and their derivatives
has increased because they are natural, eco-friendly and generally recognized as safe
products. Therefore, aromatic plants and their extracts have the potential to become new
generation substances for human and animal nutrition and health. The purpose of this
review is to provide an overview of the literature surrounding the in vivo and in vitro use of
aromatic plants. | en_US |
