Table 4.
Anti-oxidant effects of Ocimum basilicum and its constituents
| Preparation | Part of Plant | Dose | Experimental design | Effect | Reference |
|---|---|---|---|---|---|
| Phenolic compounds | Leaves | 705.0 and 596.5 µg/g |
DPPH assay | Improved production of phenolic compounds as antioxidant | (33) |
| Essential oils | Stems and leaves | 0.4 g/mL and 5.4 g/mL | DPPH assay | Inhibited linoleic acid oxidation and peroxidation | (64) |
| Phenolic | Leaves | 64.71, 96.42 mg/mL | DPPH assay | Protected human from food-borne pathogens | (113) |
| Essential oils | - | - | simplex-lattice design using GC/MS analysis | Highest antioxidant activity was obtained for a 75:8:17 percentage composition mixture for marjoram, basil and rosemary, respectively | (114) |
| Phenolic | Leaves | 100 and 200 mg/kg, | IR-induced cerebral damage | Prevented stroke, restored GSH, attenuated short-term memory and motor coordination impairment | (115) |
| Essential oil | Aerial parts | 200 and 400 mL/kg | Acetic acid–induced colitis | Decreased level of myeloperoxidase | (67) |
IR: Ischemia and reperfusion; DPPH: (2,2-diphenyl-1-picrylhydrazyl) assay; GC/MS: Gas chromatography − mass spectrometry