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Basil

Basil
– It is a hardy annual plant, best known as a culinary herb prominently featured in Italian cuisine, and also plays a major role in Southeast Asian cuisines of Indonesia, Thailand, Malaysia, Vietnam, Cambodia, Laos, and Taiwan.
– Depending on the species and cultivar, the leaves may taste somewhat like anise, with a strong, pungent, often sweet smell.
– Basil is possibly native to India, and has been cultivated there for more than 5,000 years. It was thoroughly familiar to the Greek authors Theophrastus and Dioscorides.

 

basil-leaf

 

Ocimum Basilicum (chi. : 九层塔, 金不换, 杂冷菜, 罗勒)
– Basil UK /ˈbæzəl/;[1] US /ˈbeɪzəl/[2] (Ocimum basilicum), also called great basil or Saint-Joseph’s-wort, is a culinary herb of the family Lamiaceae (mints).
– It is also called the “king of herbs” and the “royal herb”. The name “basil” comes from Greek βασιλικόν φυτόν (basilikón phutón), “royal/kingly plant”.
– There are many varieties of Ocimum basilicum, as well as several related species or species hybrids also called basil.
– The type used in Italian food is typically called sweet basil (or Genovese basil), as opposed to Thai basil (O. basilicum var. thyrsiflora), lemon basil (O. X citriodorum), and holy basil (Ocimum tenuiflorum), which are used in Asia.
– While most common varieties of basil are treated as annuals, some are perennial in warm, tropical climates, including holy basil and a cultivar known as “African blue”.

 

Benefits
– Basil herb contains many polyphenolic flavonoids like orientin and vicenin. these components of basil protect cell structures as well as chromosomes from radiation and oxygen-based damage.
– Basil leaves compose of several health benefiting essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial properties.
– include basil and thyme in more of your recipes, particularly for foods that are not cooked such as salads. Adding fresh thyme and/or basil to your next vinaigrette will not only enhance the flavor of your fresh greens, but will help ensure that the fresh produce you consume is safe to eat.
– The herb is very low in calories and contain no cholesterol. Nonetheless, its is one of the finest sources of many essential nutrients, minerals, and vitamins that are required for optimum health.
– Basil herb contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. These compounds help act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
– Zea-xanthin, a yellow flavonoid carotenoid compound, is selectively absorbed into the retinal macula lutea where it found to filter harmful UV rays from reaching the retina. Studies suggest that common herbs, fruits, and vegetables that are rich in zea-xanthin anti-oxidant help to protect from age-related macular disease (AMRD), especially in the elderly.
– 100 g of fresh herb basil leaves contain astoundingly 5275 mg or 175% of daily required doses of vitamin A. Vitamin A is known to have antioxidant properties and is essential for vision. It is also required for maintaining healthy mucusa and skin. Consumption of natural foods rich in vitamin-A has been found to help the body protect from lung and oral cavity cancers.
– Basil is a very good source of vitamin A (through its concentration of carotenoids such as beta-carotene). Called “pro-vitamin A,” since it can be converted into vitamin A, beta-carotene is a more powerful anti-oxidant than vitamin A and
– not only protects epithelial cells (the cells that form the lining of numerous body structures including the blood vessels) from free radical damage, but also helps prevent free radicals from oxidizing cholesterol in the blood stream.
– Vitamin K in basil is essential for production of clotting factors in the blood and plays a vital role in the bone strengthening and mineralization.
– Basil herb contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood pressure. Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
– Basil leaves are an excellent source of iron. It fresh leaves carry 3.17 mg/100 g (about 26% of RDA) of iron. Iron, being a component of hemoglobin inside the red blood cells, is one of the chief determinants of oxygen-carrying capacity of the blood.

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