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Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents

Free radicals cause the oxidation of biomolecules (e.g., protein, amino acids, lipid and DNA) which leads to cell injury and death. For example, reactive oxygen species (ROS) markedly alter the physical, chemical, and immunological properties of superoxide dismutase (SOD), which further exacerbates oxidative damage in cells. This has raised the possibility that antioxidants could act as prophylactic agents. It has long been recognized that naturally occurring substances in higher plants have antioxidant activities.