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SUMMARY
The result of this study shows the antioxidant properties of the spice Bay leaf (Laurusnobilis). This is indicated and linked to the fact that it affects the biochemical parameters assayed for in this study which includes Metmyoglobin, Malondialdehyde, Acid value, Peroxide value and lastly the Heme iron content. It has medicinal and pharmacological properties which could be of significant value if harnessed and it is also a good culinary spice for flavoring.
