Health Benefits of Basil

Health Benefits

• Basil leaves hold many notable plant-derived chemical compounds that are known to have disease preventing and health promoting properties.
• Contains many polyphenolic flavonoids like orientin and vicenin. These compounds were tested in-vitro laboratory for their possible antioxidant protection against radiation-induced lipid per-oxidation in mouse liver.
• Basil leaves are composed of several health beneficial essential oils such as eugenol, citronellol, linalool, citral, limonene and terpineol. These compounds are known to have anti-inflammatory and anti-bacterial
• Also contains exceptionally high levels of beta-carotene, vitamin A, cryptoxanthin, lutein and zea-xanthin. These compounds act as protective scavengers against oxygen-derived free radicals and reactive oxygen species (ROS) that play a role in aging and various disease processes.
• Zea-xanthin, a yellow flavonoid carotenoid compound, is selectively absorbed into the retinal macula lutea where it was found to filter harmful UV rays from reaching the retina. Studies suggest that common herbs, fruits, and vegetables that are rich in zea-xanthin antioxidant help to protect from age-related macular disease (AMRD), especially in the elderly.
• 100 g of fresh herb leaves contain astoundingly 5275 mg or 175% of daily required doses of vitamin A. Vitamin A is known to have antioxidant properties and is essential for vision. It is also required for maintaining healthy mucus membranes and skin. Consumption of natural foods rich in vitamin-A has been found to help the body protect from lung and oral cavity cancer.
• Vitamin K in basil is essential for many coagulant factors in the blood and plays a vital role in the bone strengthening function by helping mineralization process in the bones.
• Basil herb contains a good amount of minerals like potassium, manganese, copper, and magnesium. Potassium is an important component of cell and body fluids, which helps control heart rate and blood Manganese is used by the body as a co-factor for the antioxidant enzyme, superoxide dismutase.
• Basil leaves are an excellent source of iron, contains 3.17 mg/100 g of fresh leaves (about 26% of RDA). Iron, being a component of hemoglobin inside the red blood cells, determines the oxygen-carrying capacity of the blood.

  Basil (dried)

  Nutrient	Unit	Value per 100 g
  Proximates
  Water	G	10.35
  Energy	Kcal	233
  Protein	G	22.98
  Total lipid (fat)	G	4.07
  Carbohydrate, by difference	G	47.75
  Fiber, total dietary	G	37.7
  Sugars, total	G	1.71
  Minerals
  Calcium, Ca	Mg	2240
  Iron, Fe	Mg	89.80
  Magnesium, Mg	Mg	711
  Phosphorus, P	Mg	274
  Potassium, K	Mg	2630
  Sodium, Na	Mg	76
  Zinc, Zn	Mg	7.10
  Vitamins
  Vitamin C, total ascorbic acid	Mg	0.8
  Thiamin	Mg	0.080
  Riboflavin	Mg	1.200
  Niacin	Mg	4.900
  Vitamin B-6	Mg	1.340
  Folate, DFE	µg	310
  Vitamin B-12	µg	0.00
  Vitamin A, RAE	µg	37
  Vitamin A, IU	IU	744
  Vitamin E (alpha-tocopherol)	Mg	10.70
  Vitamin D (D2 + D3)	µg	0.0
  Vitamin D	IU	0
  Vitamin K (phylloquinone)	µg	1714.5
  Lipids
  Fatty acids, total saturated	G	2.157
  Fatty acids, total monounsaturated	G	1.238
  Fatty acids, total polyunsaturated	G	0.498
  Cholesterol	Mg	0
  Other
  Caffeine	Mg	0

  (Source: USDA National Nutrient data base)

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