ANTIMICROBIAL AND ANTIOXIDANT PROPERTIES OF SPICES

Abstract

This article presents a brief summary about the possible antimicrobial and antioxidant properties of some well known and widely used species. The author emphasizes on the previously reported studies which were carried out to reveal the antimicrobial and antioxidant properties of species commonly used throughout the world. In addition, the usefulness of these species as preservatives, antioxidants and aroma as well as flavoring agents is discussed