CHAPTER 3: Basil – Sweet Basil, Common Basil, Thai Basil, Tropical Basil (Ocimum basilicum)

Sweet basil is a fresh bright green, sweet fragrant, culinary herb used to colour and flavour foods, and as an ornamental plant. It is rich in iron, vitamin A and phytosterols, especially when dried, although much aroma is lost with the drying process. It is particularly popular in Indian and Italian cuisines from pesto sauce to basil sorbet. The essential oil is used in cosmetics, and basil has been assigned both evil and beneficial spiritual effects that vary with cultures around the globe. Sweet basil has had little use in folk medicine, except in traditional Chinese medicine. Research on sweet basil mainly coming out of Asia, with studies from South America, Africa, Europe and North America contributing to this work, provides evidence of its antioxidant, anti-inflammatory, immunomodulatory, analgesic, glucose lowering, anti-diabtetic, lipid lowering, cardioprotective, chemopreventive/anti-cancer, hepatoprotective, anti-ulcerative, sedative/anxiolytic/anti-convulsant/anti-depressant like, memory enhancing, anti-microbial and anti-parasitic properties. Its effects on the respiratory system, wound healing and fertility have also been reported. However, despite this long list of bioactive properties, the majority have been demonstrated in vitro and in vivo using animal models only.