Bioactive compounds of parsley (Petroselinum crispum), chives (Allium schoenoprasum L) and their mixture (Brazilian cheiro-verde) as promising antioxidant and anti-cholesterol oxidation agents in a food system

•Brazilian cheiro-verde is the popular mixture of chives and parsley.•Chives, parsley and cheiro-verde have antioxidant potential in vitro and in vivo.•The herbs were evaluated as anti-cholesterol agents in grilled sardines.•The herbs proved to be effective reducing the formation of cholesterol oxides.•Cheiro-verde did not present synergic antioxidant effects.