Dietary spices as a natural effectors of lipoxygenase, xanthine oxidase, peroxidase and antioxidant agents

► The antioxidant activities of selected spices were evaluated. ► Influence on activity of peroxidase, lipoxygenase and xanthine oxidase was studied. ► Oregano extracts exhibited the strongest inhibitory effect on lipoxygenase activity. ► The highest xanthine oxidase inhibition was found in the case of black pepper. ► Linoleic acid was the most effectively prevented by oregano and rosemary extracts.