# Antioxidant and Antibacterial Activity of Extracts from Selected Plant Material
## 1 Introduction  
Plant material is a source of many value components, such as phenolic compounds, which may scavenge free radicals and thus reduce oxidative stress [1; 2; 3]. Phenolic compounds showing antioxidant properties include flavonoids, phenolic acids, lignans and silbenes. The properties of the aforementioned compounds are used by plants as a defense mechanism against the adverse effects of UV radiation, temperature and mechanical damage. They also act as an important chemical defense against herbivores through their specific physiological action on insects [4]. In addition, by reacting directly with the oxidation products of fatty acids, phenolic compounds can prevent adverse changes from occurring in both living organisms and food. They prevent the deterioration of the organoleptic and sensory characteristics of food products [5; 6]. Phenolic compounds alsoexhibit antimicrobial activity, causing the inhibition of microbial growth by interfering with the transport of nutrients that are important to their function. The functional groups present in phenolic compounds enable their building into the lipid membranes of microorganisms, causing changes in their permeability and reducing resistance to abiotic factors [7]. This action may often be enhanced or weakened due to the possibility of both synergistic or antagonistic effects between phenolic compounds and their interaction with other components present in the plant material [8]. The content of phenolic compounds in plant material may be influenced by both the cultivation system of plants and the method of harvesting and obtaining raw material, as well as the method of drying and storing it. The way in which the biologically active compounds are extracted from a plant material and the part of the plant used and its belonging to a specific botanical family are also important. Nowadays, consumers are increasingly choosing products of natural origin or those that contain natural substitutes for synthetic additives. When reading the label, they pay attention to information about the presence of plant extracts derived from commercially available plant material, which is often used in natural medicine or culinary applications. In the current study, plant material that is popular with consumers due to its availability and recommended biological properties was used. _Cistus incanus_ L. belonging to the Cistaceae family has been used in folk medicine for the treatment of diarrhea and fever and as an anti-inflammatory agent in skin diseases, rheumatism and nephritis. The herb and leaves of _C. incanus_ exhibit antimicrobial [9], antiviral [10] and antioxidant properties [11]. Their aqueous solutions are a source of phenolic compounds, particularly flavonoids, phenolic acids and ellagitannins [12]. _Asarum europeum_ L., known as European wild ginger (Aristolochiaceae), is cultivated in Poland as an ornamental and useful plant. The herbal raw materials are shoots and roots, which emit a characteristic spicy odor and are used in the production of medicines that are used to treat respiratory diseases and in veterinary medicine [13; 14]. _Geum urbanum_ L. (Rosaceae), on the other hand, is used in folk medicine for gastrointestinal and liver diseases and externally to reduce gingivitis [15; 16; 17]. Its roots and rhizomes are a source of tannins, mainly ellagitannins, essential oils, flavonoids and triterpenenes [18]. _Angelica archangelica_ L. (Apiaceae), a valuable medicinal plant that has been partially protected in Poland since 2014, is characterized by its peculiar and pleasant fragrance. The stems and seeds are used in confectionery and in the preparation of liqueurs, and the leaves and roots for medicinal purposes, especially in digestive problems, anorexia, migraine or menstrual and obstetric complaints [19]. The roots are a source of coumarins, a flavonoid called archangelenone, palmitic acid and sugar [20].