Phytochemical Traits and Biological Activity of and as Culinary Spices Using GC-MS/MS and LC-MS/MS Techniques.

This study evaluates the antidiabetic, anti-Alzheimer, antimicrobial, and antioxidant activities of water and methanol extracts, as well as essential oils, from and . Chemical characterization was conducted using LC-MS/MS for phenolic profiles and GC-MS for essential oil composition. Biological activities were assessed via DPPH˙ and ABTS˙ assays for antioxidant capacity, α-glucosidase and α-amylase inhibition for antidiabetic potential, cholinesterase inhibition for anti-Alzheimer activity, and the microdilution method for antimicrobial effects. Genotoxicity and antigenotoxicity were evaluated using Ames and assays. Rosmarinic acid was most abundant in water extract (50.687.02 ng/mL), while thymol (45.1%) and p-cymene (45.8%) were identified as major oil components. essential oil showed the strongest α-glucosidase (41.33%) and butyrylcholinesterase inhibition (35.68%), whereas oil exhibited higher acetylcholinesterase inhibition (16.05%). Antioxidant activity was most pronounced in water extract (ABTS: 52.11%, DPPH˙: 28.76%). essential oil demonstrated the most effective antimicrobial properties. These findings suggest that both and could be recommended as safe and effective candidates for use in the development of natural therapeutic agents.