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ABSTRACT
The aim of this study was to improve antioxidant-linked bioactive properties in oregano and rhodiola, by combination with chitosan oligosaccharide (COS) or vitamin C. Phenolic antioxidant–linked functionalities of these herbs in combination with COS or vitamin C were evaluated using in vitro assays. Combinations of COS separately with each herb enhanced antioxidant activity (3–7%), while combination of vitamin C with oregano improved α-glucosidase enzyme inhibition (1–10%) associated with type 2 diabetes. The improvement of angiotensin-converting enzyme (ACE) inhibition in both herbs was confirmed when combined separately with vitamin C (40–50%) and may be targeted against associated hypertension.