Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

Calderón Bravo, Héctor; Vera Céspedes, Natalia; Zura-Bravo, Liliana; Muñoz, Loreto A.

doi:10.3390/foods10071467

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Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

Héctor Calderón Bravo

^1,2,

Natalia Vera Céspedes

¹,

Liliana Zura-Bravo

¹ and

Loreto A. Muñoz

^1,*

Food Science Lab, School of Engineering, Universidad Central de Chile, Santiago 8330601, Chile

Department of Food Science and Chemical Technology, Universidad de Chile, Santiago 8380494, Chile

Author to whom correspondence should be addressed.

Foods 2021, 10(7), 1467; https://doi.org/10.3390/foods10071467

Received: 2 May 2021 / Revised: 7 June 2021 / Accepted: 18 June 2021 / Published: 24 June 2021

(This article belongs to the Section Nutraceuticals and Functional Foods)

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Abstract

Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4–22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12–85.6 g/100 g) and linolenic fatty acids (0.3–75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods. View Full-Text

Keywords: basil seed; functional ingredients; Ocimum basilicum L.; oilseed; novel food

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Calderón Bravo, H.; Vera Céspedes, N.; Zura-Bravo, L.; Muñoz, L.A. Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review. Foods 2021, 10, 1467. https://doi.org/10.3390/foods10071467

AMA Style

Calderón Bravo H, Vera Céspedes N, Zura-Bravo L, Muñoz LA. Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review. Foods. 2021; 10(7):1467. https://doi.org/10.3390/foods10071467

Chicago/Turabian Style

Calderón Bravo, Héctor, Natalia Vera Céspedes, Liliana Zura-Bravo, and Loreto A. Muñoz. 2021. "Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review" Foods 10, no. 7: 1467. https://doi.org/10.3390/foods10071467

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Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review

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