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Review

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

1
Food Science Lab, School of Engineering, Universidad Central de Chile, Santiago 8330601, Chile
2
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)
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 basil seed; functional ingredients; Ocimum basilicum L.; oilseed; novel food
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MDPI and ACS Style

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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