“…In this, caffeic acid possesses antioxidant and anticarcinogenic properties (Senthil Kumaran, & Stanely Mainzen Prince, 2010), p-coumaric acid exhibits antioxidant, anti-inflammatory, free radical scavenging and anticancer properties (Roy & Prince, 2013b), ferulic acid contains antioxidant, free radical scavenging, anti-inflammatory, anticancer and neuroprotective properties (Barone, Calabrese, & Mancuso, 2009), carnosic acid possesses anti-inflammatory, antigenotoxic, antioxidant, and anti-carcinogenic properties (Rajasekaran et al, 2013), cinnamic acid exhibits antioxidant, free radical scavenging and anti-microbial properties (Sova, 2012) and naringenin possesses anti-diabetic, hepatoprotective, antioxidant and anti-inflammatory properties (Annadurai, Thomas, & Geraldine, 2013), which make thyme an excellent functional food for the prevention of various pathological features.…”