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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

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