Abstract

Phenolic compounds may be useful in food processing due to their high antioxidative activities and abundance in the plant kingdom. They are of particular interest for applications in the areas of functional foods and nutraceuticals because they act as preserving agents to protect the human body system against degenerative diseases caused by oxidative damage. Among the aromatic and medicinal plants available to the food industry, basil (Ocimum basilicum L.) has promising benefitial properties. This review summarizes our knowledge of available phytonutrients from Ocimum basilicum, antioxidant activity and their health-benefits in prevention of some modern diseases.