Day 1 :
- Nutrition
Location: Online
Session Introduction
Akanksha Yadav
SGT University, India
Title: Health benefits and nutritional potential of basil seeds
Biography:
Dr Akanksha Yadav MSc, PhD presently working as Associate Professor & Department of Nutrition & Dietetics, Faculty of Allied Health Sciences, SGT University, Gurugram. She has experience of 13 years in Research, Academics and Health Care Sectors. She has published 19 research papers in national and international journals apart from this, she is guiding and mentoring students of Masters & Doctorate Nutrition & Dietetics in their research work. She has conducted several industrial visits, workshops and guest lecturers concerning nutrition in the Department. She is a member of Indian Dietetic Association, Delhi chapter and Nutrition Society of India. Her area of expertise is Functional and Health Foods, Value added product formulation and Nutrient Analysis, Food Product Standardization & Processing and Clinical Nutrition.
Abstract:
Basil seeds (Ocimum basilicum L.) originate from the Greek word “Basileus” which means “King” and it is used as a vital ingredient in several industries such as food, pharmaceuticals and cosmetics. The edible seeds industry is fast growing especially the meals ameliorated with various types of seeds such as basil seeds, which shows higher consumer acceptability and are rapidly gaining health benefits among people all over the world. Basil seeds contain protein, dietary fiber, vitamins, minerals, as well as posse’s therapeutic benefits such as anti-diabetic, anti-viral, anti-bacterial, anti-inflammatory, anti-hyperlipidemia effect, anti-fungal activities and aids in weight loss. Traditionally it has been utilized for the prevention of various diseases such as indigestion, ulcers, diarrhea, sore throat and kidney disorders etc. These seeds are versatile in nature and a potential candidate in boosting the nutritional content of the existing food products such as beverages, snacks and fermented foods. Basil seeds are good source of fatty acids (linoleic and linolenic acid) and natural source of bioactive compounds such as orientine, vicentine, rosmarinic acid which can be helpful for the people suffering from celiac disease and health-conscious consumers.
Keywords: Basil seeds, Nutritional potential, Therapeutic benefits, value added foods
References:
1. Bravo CH, Céspedes VN, Zura-Bravo L, et al. (2021) Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients with Beneficial Properties: A Review. Foods, 10(7), 1467.
2. Shahrajabian MH, Sun W, and Cheng Q. (2020) Chemical components and pharmacological benefits of Basil (Ocimum basilicum): a review. International Journal of Food Properties, 23(1), 1961-1970.
3. Bucktowar K, Bucktowar M and Bholoa L. (2016). A review on sweet basil seeds: Ocimum basilicum. World Journal Of Pharmacy And Pharmaceuticals Sciences, 5(12), 554-567.
4. Razi SM, Motamedzadegan A, Shahidi SA, et al. (2019) Physical and rheological properties of egg albumin foams are affected by ionic strength and basil seed gum supplementation, International journal of chemical engineering, 3:1-8.