Antimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species: Potential to Be Used as Food Preservatives and Functional Ingredients

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dc.contributor.authorBanjo Temitope Temitayo
dc.contributor.authorJavad Sharifi-Rad
dc.contributor.authorAdetunji Charles Oluwaseun
dc.contributor.authorOlaniyan Olugbemi T.
dc.contributor.authorOjo Stephen Kayode
dc.contributor.authorMicheal Olugbenga Samuel
dc.contributor.authorOsahon Itohan Roli
dc.contributor.authorOlaogun Oluwatoyin Nimota
dc.contributor.authorBanjo Temitope Oluwabunmi
dc.contributor.authorJuliana Bunmi Adetunji
dc.contributor.authorFarukh Sharopov
dc.contributor.authorNatália Cruz-Martins
dc.contributor.authorMaría del Mar Contreras
dc.date.accessioned2025-06-26T14:08:33Z
dc.date.available2025-06-26T14:08:33Z
dc.date.issued2021
dc.description.abstractOcimum plants are commonly used culinary herbs and fragrant ornamental plants. Beyond this feature, the present review firstly describes scientific studies on the antimicrobial and antioxidant activities of several Ocimum species. Secondly, the use of Ocimum plants as ingredients for food preservation, such as meat, fish and dairy products was covered. Thirdly, the phytochemical composition has been reviewed to reinforce further standardization to be Ocimum plants used as preservatives. Finally, other pharmacological properties (cardioprotective activity, anti-diabetic activity, hepato-renal protective activity, anticancer activity) are also reviewed. Overall, these plants can serve to promote food preservatives and functional ingredients, but there are still some challenges to be overcome as this review points out.
dc.identifier.citationBanjo, T. T. et al. (2021). Antimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species: Potential to Be Used as Food Preservatives and Functional Ingredients, Food Reviews International. 39(3); 1547-1577.
dc.identifier.urihttps://repository.crawforduniversity.edu.ng/handle/123456789/333
dc.language.isoen
dc.publisherFood Reviews International.
dc.relation.ispartofseries39; 3
dc.titleAntimicrobial, Antioxidant and Other Pharmacological Activities of Ocimum Species: Potential to Be Used as Food Preservatives and Functional Ingredients
dc.typeArticle
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