“…Antioxidants block the free radicals formation by different ways and establish important control function in some oxidative stress diseases (Allison et al, 2001, Harbone, 1994 and in food conservation (Skerget et al, 2005). Then, new natural antioxidants, mainly those isolated from medicinal plants, acquire great pharmacological importance and the researches of this compounds have been developed too much in the last years (Capecka et al, 2005;Harish & Shivanandappa, 2006;Wu et al, 2006;Andrade et al, 2007;Castilhos et al, 2007;Souza et al, 2007;Vicentino & Menezes, 2007;Balestrin et al, 2008;Iha et al, 2008;Nunes et al, 2008;Fonseca et al, 2009;Krishnamoorthy et al, 2009;Morais et al, 2009;Rebelo et al, 2009).…”