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

Basil (Ocimum basilicum 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. O. basilicum is also famous for its...

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Detalles Bibliográficos
Autores principales: Nadeem, Hafiz Rehan, Akhtar, Saeed, Sestili, Piero, Ismail, Tariq, Neugart, Susanne, Qamar, Muhammad, Esatbeyoglu, Tuba
Formato: Online Artículo Texto
Lenguaje:English
Publicado: MDPI 2022
Materias:
Article
Acceso en línea:https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102432/
https://www.ncbi.nlm.nih.gov/pubmed/35563962
http://dx.doi.org/10.3390/foods11091239

Internet

https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9102432/
https://www.ncbi.nlm.nih.gov/pubmed/35563962
http://dx.doi.org/10.3390/foods11091239

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