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Antioxidative Properties of Thymus vulgaris Leaves: Comparison of Different Extracts and Essential Oil Chemotypes

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Investigation of Antioxidant and Rosmarinic Acid Variation in the Sage Collection of the Genebank in Gatersleben

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A comprehensive study on the phenolic profile of widely used culinary herbs and spices: Rosemary, thyme, oregano, cinnamon, cumin and bay

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Antioxidant Activity and Profile of Phenolic Compounds in Selected Herbal Plants

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An updated review of protective effects of rosemary and its active constituents against natural and chemical toxicities

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Exploring the Lesser-Known Bioactive Natural Products of Plant Species of the Genus Cannabis L.: Alkaloids, Phenolic Compounds, and Their Therapeutic Potential

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Exploring the chemistry, biological effects, and mechanism insights of natural coumaroyltyramine: First report

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Natural and Artificial Beverages: Exploring the Pros and Cons

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Spice Up Your Life: Adipose Tissue and Inflammation

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Ferula communis Root Extract: In Vitro Evaluation of the Potential Additive Effect with Chemotherapy Tamoxifen in Breast Cancer (MCF-7) Cells Part II

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N -trans-feruloyltyramine Protects Human Neuroblastoma SK-N-SH Cell Line Against H 2 O 2 -Induced Cytotoxicity

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GC-mass analysis of some essential oils against mold in orange fruits caused by Penicillium spp.

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Dermal delivery of rosemary extract using dissolving microneedles for cosmetic applications: a superior alternative to metal microneedles and liquid cosmetic formulations

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Medicinal Herbs and Spices from Mount Athos, Greece: Phenolic Content, Antioxidant Activity, and Qualitative Effects on Oxidative DNA Damage

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Fast screening of the main phenolic acids with antioxidant properties in common spices using on-line HPLC/UV/DPPH radical scavenging assay

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