Genotoxicity and antioxidant activity of spices and herbs used in brazilian cuisine . Bioscience Journal [online], 2018. [online], vol. 34, no. 3, pp. 727–743. [Accessed15 December 2025]. DOI 10.14393/BJ-v34n3a2018-39847. Available from: https://seer.ufu.br/index.php/biosciencejournal/article/view/39847.