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Toxicity, Antioxidant Activity, and Phytochemicals of Basil (<i>Ocimum basilicum</i> L.) Leaves Cultivated in Southern Punjab, Pakistan

Basil <i>(Ocimum basilicum</i> L.) is one of the most common aromatic herbs, a rich source of bioactive compounds, and is used extensively to add aroma and flavor to food. The leaves, both in fresh and dried form, are used as a culinary ingredient in different cultures. <i>O. basilicum</i> is also f...

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Uloženo v:
Hlavní autoři: Hafiz Rehan Nadeem, Saeed Akhtar, Piero Sestili, Tariq Ismail, Susanne Neugart, Muhammad Qamar, Tuba Esatbeyoglu
Médium: Artigo
Jazyk:Inglês
Vydáno: MDPI AG 2022-04-01
Edice:Foods
Témata:
<i>Artemia salina</i>
brine shrimp
coumarin
DPPH
FRAP
mass spectrometry
On-line přístup:https://www.mdpi.com/2304-8158/11/9/1239
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