The importance of dietary antioxidant components for the prevention of some diseases and health quality improvement has attracted much research attention through the last decade. Vegetables and herbal infusions have been recognized as important antioxidant sources. Food industry shows significant interest in application of plant bioactive compounds for flavoring but also for preservation purposes, but attention should be given in case of high doses . In the current study were investigated the total phenolic content, the antioxidant activity and the toxicity of selected medicinal aromatic plants that are being consumed as decoctions or used as food additives.
