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Myrtle

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Antioxidant Properties of Spices, Herbs and Other Sources

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Abstract

Myrtle is an evergreen shrub or small tree with strong antioxidant properties and this correlated well with the total phenolic content. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of myrtle in different recipes around the world. Myrtle has been reported to have antiseptic, astringent, expectorant, antimicrobial, insecticidal, anti-inflammatory, apoptotic, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of myrtle are discussed in great detail.

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Authors and Affiliations

  1. Frontier Natural Products Co-op, Norway, IA, USA

    Denys J. Charles

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  1. Denys J. Charles
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© 2012 Springer Science+Business Media New York

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Charles, D.J. (2012). Myrtle. In: Antioxidant Properties of Spices, Herbs and Other Sources. Springer, New York, NY. https://doi.org/10.1007/978-1-4614-4310-0_39

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