TY - JOUR
T1 - Antimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species
T2 - Potential to Be Used as Food Preservatives and Functional Ingredients
AU - Sharifi-Rad, Javad
AU - Adetunji, Charles Oluwaeun
AU - Olaniyan, Olugbemi T.
AU - Ojo, Stephen Kayode
AU - Samuel, Micheal Olugbenga
AU - Temitayo, Banjo Temitope
AU - Roli, Osahon Itohan
AU - Nimota, Olaogun Oluwatoyin
AU - Oluwabunmi, Banjo Temitope
AU - Adetunji, Juliana Bunmi
AU - Sharopov, Farukh
AU - Cruz-Martins, Natália
AU - del Mar Contreras, María
N1 - Publisher Copyright:
© 2021 Taylor & Francis.
PY - 2023
Y1 - 2023
N2 - Ocimum plants are commonly used culinary herbs and fragrant ornamental plants. Beyond this feature, the present review firstly describes scientific studies on the antimicrobial and antioxidant activities of several Ocimum species. Secondly, the use of Ocimum plants as ingredients for food preservation, such as meat, fish and dairy products was covered. Thirdly, the phytochemical composition has been reviewed to reinforce further standardization to be Ocimum plants used as preservatives. Finally, other pharmacological properties (cardioprotective activity, anti-diabetic activity, hepato-renal protective activity, anticancer activity) are also reviewed. Overall, these plants can serve to promote food preservatives and functional ingredients, but there are still some challenges to be overcome as this review points out.
AB - Ocimum plants are commonly used culinary herbs and fragrant ornamental plants. Beyond this feature, the present review firstly describes scientific studies on the antimicrobial and antioxidant activities of several Ocimum species. Secondly, the use of Ocimum plants as ingredients for food preservation, such as meat, fish and dairy products was covered. Thirdly, the phytochemical composition has been reviewed to reinforce further standardization to be Ocimum plants used as preservatives. Finally, other pharmacological properties (cardioprotective activity, anti-diabetic activity, hepato-renal protective activity, anticancer activity) are also reviewed. Overall, these plants can serve to promote food preservatives and functional ingredients, but there are still some challenges to be overcome as this review points out.
KW - Aromatic herb
KW - Ocimum
KW - basil
KW - food preservative
KW - functional ingredient
UR - https://www.scopus.com/pages/publications/85110629418
U2 - 10.1080/87559129.2021.1934693
DO - 10.1080/87559129.2021.1934693
M3 - Artículo de revisión
AN - SCOPUS:85110629418
SN - 8755-9129
VL - 39
SP - 1547
EP - 1577
JO - Food Reviews International
JF - Food Reviews International
IS - 3
ER -
