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This book entitled "Biological activities of phenolic compounds from cumin (Carum carvi)" presents a very well executed research work in the area of plant phenolics. Carum carvi is one of the oldest spices cultivated in Europe, commonly called as caraway, belongs to the family Apiaceae (Umbelliferae). The phenolic compounds in the extract were determined and quantified by HPLC and LC-MS which showed a mixture of phenolic compounds such as gallic acid, protocatechuic acid, ellagic acid, caffeic acid, ferulic acid, quercetin and kaempferol. Caraway phenolic extract showed a wide range of antioxidant activity by scavenging or neutralizing radicals such as DPPH- radical, ABTS+- cation radical, hydroxyl (-OH), lipid peroxy radical (LOO-) and superoxide anion (O2--), preventing RBC lysis and inhibited oxidative DNA damage. The caraway phenolic extract was found to be more antibacterial effect on Gram positive bacteria than Gram negative bacteria. The anti-inflammatory activities of thephenolic extract of the caraway seeds have shown at microgram level.