What group of antioxidant compounds found in culinary lavender helps combat oxidative stress from free radicals?

Polyphenols

Culinary forms of lavender, particularly *Lavandula angustifolia*, are recognized for containing several beneficial components, with polyphenols standing out as key antioxidants. These compounds actively work to neutralize free radicals within the body. Free radicals are unstable molecules that cause oxidative stress, which is a major contributor to cellular aging and ongoing damage throughout the body. By scavenging these radicals, polyphenols bolster the body’s internal defense system, lending credence to the reputed ability of lavender tea to support overall immune health by mitigating this cellular damage. These same beneficial compounds often overlap with the flavonoids and terpenes, such as linalool, which also provide internal anti-inflammatory benefits.