GENUS OCIMUM IN TERMS OF MINERAL, NUTRIENT, CHEMICAL CONTENTS AND BIOLOGICAL ACTIVITY

Authors

  • Falah Saleh MOHAMMED Department of Biology, Faculty of Science, University of Zakho, Duhok, 42001, Iraq https://orcid.org/0000-0001-9083-1876
  • Imran UYSAL Department of Food Processing, Bahçe Vocational School, University of Osmaniye Korkut Ata, Osmaniye, 80000, Türkiye https://orcid.org/0000-0003-0942-9658
  • Emre Sevindik Department of Agricultural Biotechnology, Faculty of Agriculture, Adnan Menderes University, South Campus, Cakmar, Aydin, Turkey
  • Mustafa SEVINDIK SEVINDIK Department of Biology, Faculty of Science and Literature, University of Osmaniye Korkut Ata, Osmaniye, 80000, Türkiye https://orcid.org/0000-0001-7223-2220

DOI:

https://doi.org/10.55251/jmbfs.9781

Keywords:

Basil, Complemantary medicine, Medicinal Plants, Ocimum

Abstract

In many regions, plants are the sole source of natural medicines. The numerous bioactive substances they contain have significant advantages in the prevention and treatment of many ailments. Determining the therapeutic characteristics of plants requires knowledge about their biological activity and essential oil contents. The mineral, nutritional, essential oil, and biological activity data for the genus Ocimum was gathered in this research. Several members of the genus Ocimum were found to engage in a wide variety of biological processes, as shown by the research findings. It has been discovered that this source may be very useful, particularly for its antioxidant and antibacterial properties. It's also said to contain naturally occurring minerals, nutrients, and essential oils. For this reason, plants belonging to the genus Ocimum are being considered as a potential valuable resource for use in the development of pharmaceuticals.

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Published

2023-08-02

How to Cite

MOHAMMED, F. S., UYSAL, I., Sevindik, E., & SEVINDIK, M. S. (2023). GENUS OCIMUM IN TERMS OF MINERAL, NUTRIENT, CHEMICAL CONTENTS AND BIOLOGICAL ACTIVITY. Journal of Microbiology, Biotechnology and Food Sciences, 13(3), e9781. https://doi.org/10.55251/jmbfs.9781

Issue

Section

Food Sciences