Like several other phenols, FA also exhibits antioxidant activity
in response to free radicals via donating one hydrogen atom from
its phenolic hydroxyl group, as a result it shows strong
anti-inflammatory activity in a carrageenan-induced rat paw
edema model and other similar systems [34,55,62]. It has been
revealed that the antioxidant capacity of phenolic acid is
equivalent to lecithin upon comparison with ghee on inhibition
of time dependent peroxide value. The resonance stabilization of
FA is the main cause of its antioxidant nature. In addition, the
reactive oxygen species of FA show the scavenging effect, which is
similar to that of superoxide dismutase