Summer savory is an annual herbaceous plant with strong antioxidant properties and this was correlated to the phenolic and flavonoid compounds. This chapter describes the botany, history, producing regions, flavor and aroma, parts used, and active constituents. The chapter also highlights the uses of savory in different recipes around the world. It is one of the spices included in “fines herbes” and the French “bouquet garni”. Carvacrol, a major constituent of savory has been reported to have antimicrobial, antitumor, antimutagenic, antigenotoxic, analgesic, antispasmodic, anti-inflammatory, angiogenic, antiparasitic, antiplatelet, and antioxidant properties. Finally the medicinal uses, functional properties, and antioxidant properties of savory are discussed in great detail.
KeywordsUrsolic Acid Rosmarinic Acid Botrytis Cinerea Bread Crumb Aspergillus Parasiticus
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