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Many reported biological effects such as antioxidant, antimutagenic, anticancer and anti-inflammatory activities have been attributed to the presence of phenolic compounds which are widely distributed in plants ( 18- 19). In many studies it has been revealed that there is a direct relationship between antioxidant activity and phenolic content of plant extracts ( 15- 17). Plants are potential sources of natural antioxidants such as ascorbic acid, tocopherol, carotenoids, flavonoids and phenolic acids ( 13- 14). Nowadays, much attention is paid to use natural compounds because some synthetic antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butylhydroquinone (TBHQ) are supposed to be responsible for carcinogenesis and liver damage in laboratory animals ( 10- 12).
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The oxidation process can be interfered by chelating the catalytic metals and also by acting as free radical scavengers ( 9). These compounds can delay or inhibit the oxidative damage of proteins, nucleic acids and lipids caused by free radical- induced oxidative stress ( 6- 8). Enough amounts of exogenous antioxidants are able to reduce the harm of ROS to the human body. Oxidative damage plays a significantly pathological role in the initiation and/or progression of human diseases, such as atherosclerosis, myocardial and cerebral ischemia, inflammatory injury, diabetes, cancer, rheumatoid arthritis, cardiovascular diseases as well as in the aging process ( 4- 5). Superoxide, hydroxyl and peroxide radicals, hydrogen peroxide and singlet oxygen which are categorized as reactive oxygen species (ROS) are known to cause oxidative damage ( 2- 3). Free radicals are extremely unstable and reactive compounds generated in the body during normal metabolic function or due to exposure to exogenous factors ( 1- 2).