## 3 Results and Discussion
### Antioxidant and Anti-Diabetic Activities of Selected Herbs and Spices  
The antioxidant activity of herbs was further analyzed on the basis of different mechanisms, which include the radical scavenging as well as reducing power ability of the sample. Different tests such as ABTS, FICC, FRAP, **O**H-RSA, PMAP and RPA were performed, and the results are stated in Table 3.  
The human diet uses fruits, veggies, herbs, and spices as an antioxidant chemical component source that can neutralize free radicals. Phenolic compounds are typically regarded as the active antioxidant components in culinary spices and herbs, which are supposed to provide various health benefits. Mainly, they are taken as multifunctional compounds and act as reducing agents, hydrogen ion donators, metal chelators, and free radical scavengers in biological systems [4]. A parameter used to describe the advantages of culinary spices and herbs that are eaten as food is their antioxidant ability. Numerous elements found in herbs and spices have been proposed to act as antioxidants. Numerous bioactive substances, mainly phenolic compounds like flavonoids, tannins, procyanidins, coumarins, phenolic acids, stilbenes, xanthones, lignans, as well as other polyphenols, have been mentioned as potential therapeutic agents for neutralizing free radicals [27]. The ABTS, FICA, FRAP, **OH**-RSA and PMA assays have been utilized to determine the free radical scavenging activity of various bioactive compounds, especially those of polyphenols [28]. The ABTS assay is generally considered to be the least expensive. This is because the ABTS assay uses a synthetic chromogenic substrate, which is relatively inexpensive to produce compared to the other assays. The ABTS (2,2'-azino-bis(3-ethylbenzothazoline-6-sulfonic acid)) assay is also considered to be a versatile and reliable method for evaluating \begin{table}
\begin{tabular}{c c c c c c} \hline \hline
**Variables** & **Basil Leaves** & **Fennel Seeds** & **Coriander Seeds** & **Mint Leaves** & **Fenugreek Leaves** \\ \hline ABTS (mg AAE/g) & 34.70 \(\pm\) 1.55 b & 9.43 \(\pm\) 0.35 c & 19.17 \(\pm\) 0.57 c & 74.62 \(\pm\) 0.77 a & 16.23 \(\pm\) 0.13 d \\ FICA (mg EDTA/g) & 1.24 \(\pm\) 0.08 bc & 0.70 \(\pm\) 0.01 c & 1.88 \(\pm\) 0.03 b & 4.25 \(\pm\) 0.05 a & 0.75 \(\pm\) 0.07 c \\ FRAP (mg AAE/g) & 2.43 \(\pm\) 0.22 b & 0.54 \(\pm\) 0.20 d & 1.71 \(\pm\) 0.33 c & 4.35 \(\pm\) 0.09 a & 0.14 \(\pm\) 0.05 de \\ \(\bullet\)OH-RSA (AAE/g) & 52.17 \(\pm\) 3.46 b & 23.89 \(\pm\) 0.17 c & 17.25 \(\pm\) 1.36 d & 61.87 \(\pm\) 2.85 a & 19.62 \(\pm\) 0.46 d \\ PMA (mg AAE/g) & 8.39 \(\pm\) 0.35 ab & 3.21 \(\pm\) 0.93 c & 8.04 \(\pm\) 0.55 ab & 8.64 \(\pm\) 1.84 a & 3.44 \(\pm\) 0.32 c \\ \(\alpha\)-glucosidase inhibition activity IC\({}_{50}\) (\(\mu\)g/mL) & 3.32 \(\pm\) 0.47 d & 31.92 \(\pm\) 2.07 a & 9.41 \(\pm\) 1.82 c & 2.04 \(\pm\) 0.03 e & 15.83 \(\pm\) 1.13 b \\ \hline \hline \end{tabular}  
* According to the above table, given values mean \(\pm\) SD per gram powder weight where the number of replicates per sample was three (n = 3). Values in a row with different superscript letters (a–e) are profoundly distinct at \(p\)-value \(<\) 0.05. ABTS (2,2-azio-bis-3-ethylbenzothazoline-6-sulfonic acid assay); FICA (ferrous ion chelating activity); FRAP (ferric reducing antioxidant power assay); **OH**-RSA-hydroxyl-radical scavenging activity); PMA (Phosphomolybdate antioxidant power assay); AAE (ascorbic acid equivalents); EDTA (ethylenediaminetetraacetic acid).  
\end{table} 
Table 3: Antioxidant activities of selected culinary spices and herbs. the antioxidant potential of a variety of samples, including foods, dietary supplements, and biological samples. The ABTS assay is also relatively simple to perform as the ABTS assay is based on the reaction between ABTS and a substance that has antioxidant activity. This reaction produces a blue-green color, which can be measured spectrophotometrically. The antioxidant activity of the substance being evaluated is inversely correlated with the color intensity.