Toxicity, Antioxidant Activity, and Phytochemicals of Basil (<i>Ocimum basilicum</i> L.) Leaves Cultivated in Southern Punjab, Pakistan

Basil <i>(Ocimum basilicum</i> L.) is one of the most common aromatic herbs, a rich source of bioactive compounds, and is used extensively to add aroma and flavor to food. The leaves, both in fresh and dried form, are used as a culinary ingredient in different cultures. <i>O. basil...

詳細記述

書誌詳細

出版年:	Foods
主要な著者:	Hafiz Rehan Nadeem, Saeed Akhtar, Piero Sestili, Tariq Ismail, Susanne Neugart, Muhammad Qamar, Tuba Esatbeyoglu
フォーマット:	論文
言語:	英語
出版事項:	MDPI AG 2022-04-01
主題:	<i>Artemia salina</i> brine shrimp coumarin DPPH FRAP mass spectrometry
オンライン･アクセス:	https://www.mdpi.com/2304-8158/11/9/1239