Akanksha Yadav
SGT University, India
Title: Health benefits and nutritional potential of basil seeds
Biography
Biography: Akanksha Yadav
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:
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