Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Basil (Ocimum basilicum), particularly its extracts and essential oils, is scientifically recognized for its antioxidant properties, which help scavenge free radicals and reduce oxidative stress. Free radicals are unstable molecules that can damage cells, proteins, and DNA, potentially contributing to aging and a variety of diseases. Several in vitro and animal studies have demonstrated that basil contains a range of antioxidant compounds, such as flavonoids (e.g., orientin and vicenin), polyphenols, and essential oils like eugenol and linalool. These bioactive constituents have been shown to neutralize free radicals and enhance the activity of endogenous antioxidant enzymes such as superoxide dismutase, catalase, and glutathione peroxidase.

A number of studies published in peer-reviewed journals have confirmed basil’s antioxidant capacity. For example, research in the journal Food Chemistry and others has shown that basil extracts can inhibit lipid peroxidation and DNA damage induced by oxidative stress in laboratory settings. However, while these studies provide promising evidence, most research to date is preclinical (test tube or animal studies). Human clinical trials are limited, and more research is needed to confirm efficacy and optimal dosage in people.

In summary, there is a scientific basis for basil’s use in supporting the body’s defense against free radical damage, primarily due to its rich content of antioxidant compounds. The evidence is moderate, meriting a score of 3, as robust clinical trials in humans are still lacking.

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