Many component contained in the plants we usually eat are characterized by antioxidant properties, for example polyphenols effectively neutralize free radicals and other reactive oxygen species. The antioxidant potential of some herbal plants is many times higher than that  of fruits and vegetables and therefore there has been a growing interest in the active substances contained therein. An improper diet, such  as the one rich in lipids, adversely affects the level of free radicals in the body; so it is very important to choose to eat foods with a high  antioxidant potential. The oxidation reactions that occur in food products have a detrimental impact on their nutritional value and sensory properties, such as taste, smell, color and texture. Antioxidants added to food can effectively counteract those changes, therefore there are  sought natural food ingredients with antioxidant properties to replace synthetic antioxidants, such as BHA, BHT, which are often used in  food. Some herbal spices have an anti-inflammatory and antibacterial effect. Moreover, they can stimulate appetite, increase the secretion  of digestive juices and improve the absorption of nutrients. A diet enriched with suitable herbs or preparations obtained from them,  mainly owing to the antioxidants contained therein, improves the functioning of the organism and prevents the development of certain  diseases, such as cancer or atherosclerosis of blood vessels.