期刊
FOODS
卷 10, 期 7, 页码 -出版社
MDPI
DOI: 10.3390/foods10071467
关键词
basil seed; functional ingredients; Ocimum basilicum L.; oilseed; novel food
资金
- FONDECYT regular grant from the National Agency for Research and Development (ANID), Chile [1201489]
- Fundacion para la Innovacion Agraria (FIA), Chile [PYT-2018-0261]
- CYTED Program, Spain [119RT0567]
Basil seeds are rich in proteins, dietary fiber, lipids, and minerals, with various health benefits, making them a promising functional food and ingredient source.
Basil (Ocimum basilicum L.) is found worldwide and is used in the food, pharmaceutical, and cosmetic industries; however, the nutritional and functional properties of the seeds are scarcely known. Basil seeds contain high concentrations of proteins (11.4-22.5 g/100 g), with all the essential amino acids except S-containing types and tryptophan; dietary fiber (soluble and insoluble) ranging from 7.11 to 26.2 g/100 g lipids, with linoleic (12-85.6 g/100 g) and linolenic fatty acids (0.3-75 g/100 g) comprising the highest proportions; minerals, such as calcium, potassium, and magnesium, in high amounts; and phenolic compounds, such as orientine, vicentine, and rosmarinic acid. In addition, their consumption is associated with several health benefits, such as the prevention of type-2 diabetes, cardio-protection, antioxidant and antimicrobial effects, and anti-inflammatory, antiulcer, anticoagulant, and anti-depressant properties, among others. The focus of this systematic review was to study the current state of knowledge and explore the enormous potential of basil seeds as a functional food and source of functional ingredients to be incorporated into foods.
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