This dissertation investigates the antioxidant and antibacterial properties of various spice and medicinal herb extracts to assess their viability as natural food preservatives. The author, Bin Shan, draws upon extensive research to analyze the chemical compositions and biological activities of these plant-derived compounds. The study aims to provide a scientific basis for utilizing these natural substances to extend the shelf life of food products and reduce reliance on synthetic preservatives, addressing concerns about food safety and consumer health.

This dissertation is presented as a scholarly work, likely intended for an academic audience in food science, chemistry, or related fields. The detailed analysis of antioxidant and antibacterial capacities suggests a rigorous scientific approach, focusing on empirical data and chemical properties. The research addresses a growing interest in natural food preservation methods, positioning the findings as relevant to both scientific inquiry and potential industrial application. The work contributes to the understanding of plant-based compounds for enhancing food safety and quality.