A number of cultivars of basil (Ocimum basilicum) are commonly grown for their culinary uses. Apart from these culinary uses, basil is a known medicinal plant that contains significant levels of nutritionally important phytochemicals that may protect from certain Western lifestyle diseases. One group of flavonoids in basil are the flavonoids, and in particular basil contains flavones, a subgroup of the flavonoids. Flavonoids belong to the larger group of phytochemicals called polyphenols, and polyphenols have generally been shown to be associated with health through their antioxidant and anti-inflammatory effects. The two major flavones in basil leaves are salvigenin and nevadensin. In addition, 10 minor flavones have also been detected in basil leaves including cirsiliol, cirsilineol, eupatorin, apigenin, acacetin, genkwanin, apigenin 7,4′-dimethyl ether, cirsimaritin, ladanein and gardenin B. Basil may therefore be a significant source of flavones in the human diet and may explain the protective health effects of the herb.
Eat Well, Stay Healthy, Protect Yourself
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