The bioactive potential of native aromatic herbs used in food

Abstract

In the Republic of Moldova, there is a long-standing tradition of cultivating and using aromatic herbs in culinary practices. Beyond enhancing the flavor of meat and vegetable dishes, these herbs contribute to digestive health and support detoxification processes. Moreover, many aromatic plants are recognized as valuable sources of bioactive compounds with significant antioxidant potential, which are associated with various health-promoting effects.The aim of this studywas to evaluate the content and potential of biologically active compounds in selected native aromatic herbs.