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Food Reviews International Volume 39, 2023 - Issue 3
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Review

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

Javad Sharifi-Rada Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran;b Facultad De Medicina, Universidad Del Azuay, Cuenca, EcuadorORCID Iconhttps://orcid.org/0000-0002-7301-8151
ORCID Icon,
Charles Oluwaeun Adetunjic Department of Microbiology, Biotechnology and Nanotechnology Laboratory, Edo University Iyamho, Edo State, NigeriaORCID Iconhttps://orcid.org/0000-0003-3524-6441
ORCID Icon,
Olugbemi T. Olaniyand Laboratory for Reproductive Biology and Developmental Programming, Department of Physiology, Edo University, Iyahmo, Edo State, Nigeria
,
Stephen Kayode Ojoe Department of Microbiology, Federal University, Oye-Ekiti, Ekiti State, Nigeria
,
Micheal Olugbenga Samuelf Cardiometabolic Research Unit, Department of Physiology, College of Health Sciences, Bowen University, Iwo, Osun State, Nigeria
,
Banjo Temitope Temitayog Institute for Human Resources Development, Federal University of Agriculture, Abeokuta, Ogun State, Nigeria
,
Osahon Itohan Rolih Department of Anatomy, College of Basic Medical Science Edo University Iyamho, Nigeria
,
Olaogun Oluwatoyin Nimotah Department of Anatomy, College of Basic Medical Science Edo University Iyamho, Nigeria
,
Banjo Temitope Oluwabunmii Department of Biological Sciences, Crawford University, Igbesa, Ogun State, Nigeria
,
Juliana Bunmi Adetunjij Nutritional and Toxicological Research Laboratory, Department of Biochemistry, Osun State University, Osogbo, Osun State, NigeriaORCID Iconhttps://orcid.org/0000-0002-3743-8773
ORCID Icon,
Farukh Sharopovk Department of Pharmaceutical Technology, Avicenna Tajik State Medical University, Rudaki, Dushanbe, Tajikistan
,
Natália Cruz-Martinsl Faculty of Medicine, University of Porto, Porto, Portugal;m Institute for Research and Innovation in Health (I3s), University of Porto, Porto, Portugal;n Laboratory of Neuropsychophysiology, Faculty of Psychology and Education Sciences, University of Porto, Porto, PortugalORCID Iconhttps://orcid.org/0000-0002-5934-5201
ORCID Icon &
María del Mar Contreraso Department of Chemical, Environmental, and Materials Engineering, University of Jaén, Campus Las Lagunillas, Jaén, SpainCorrespondence[email protected]
ORCID Iconhttps://orcid.org/0000-0002-3407-0088
ORCID Icon show all
Pages 1547-1577 | Published online: 13 Jul 2021
 
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ABSTRACT

Ocimum 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.

Acknowledgments

M.d.M. Contreras thanks the FEDER UJA project 1260905 funded by “Programa Operativo FEDER 2014-2020” and “Consejería de Economía y Conocimiento de la Junta de Andalucía”. N. Martins would like to thank the Portuguese Foundation for Science and Technology (FCT-Portugal) for the Strategic project ref. UID/BIM/04293/2013 and “NORTE2020 - Northern Regional Operational Program” (NORTE-01-0145-FEDER-000012).

Declaration of interest statement

The authors declare no conflict of interest.

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