Genotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine . Bioscience Journal, Uberlândia, MG, v. 34, n. 3, p. 727–743, 2018. DOI: 10.14393/BJ-v34n3a2018-39847. Disponível em: https://seer.ufu.br/index.php/biosciencejournal/article/view/39847. Acesso em: 15 dec. 2025.