Differential nutrition-health properties of Ocimum basilicum leaf and stem extracts

Bensaid Aicha, Boudard Frédéric, Servent Adrien, Morel Sylvie, Portet Karine, Guzman Caroline, Vitou Manon, Bichon Florence, Poucheret Patrick. 2022. Differential nutrition-health properties of Ocimum basilicum leaf and stem extracts. Foods, 11 (12):1699, 20 p.

https://doi.org/10.3390/foods11121699

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Résumé : (1) Background: Ocimum basilicum L. is an aromatic medicinal plant of the Lamiaceae family known as sweet basil. It is used in traditional medicine for its beneficial effects on gastrointestinal disorders, inflammation, immune system, pyrexia or cancer among others. Ocimum basilicum (OB) leaf extracts contain many phytochemicals bearing the plant health effects but no reports is available on the potential bioactivity of stem extracts. Our investigation aimed at assessing the differential biological activity between basil leaf and stem to promote this co-product valorization. (2) Method: For this purpose we explored phytochemical composition of both parts of the plant. Antioxidant activity was evaluated through total polyphenol content measure, DPPH and ORAC tests. Anti-inflammatory markers on stimulated macrophages, including NO (nitric oxide), TNFa (tumor necrosis factor alpha), IL-6 (interleukin 6), MCP1 (monocyte attractant protein 1) and PGE-2 (prostaglandin E2), were evaluated. In addition, we investigated OB effects on jejunum smooth muscle contractility. (3) Results: OB extracts from leaves and stems demonstrated a different biological activity profile at the level of both antioxidant, anti-inflammatory and smooth muscle relaxation effects. (4) Conclusion: Taken together our results suggest that Ocimum basilicum extracts from co-product stems, in addition to leaves, may be of interest at the nutrition-health level with specific therapeutic potential.

Mots-clés Agrovoc : Ocimum basilicum, plante médicinale, feuille, tige, composition chimique, antioxydant, anti-inflammatoire, phytothérapie, basilic

Mots-clés libres : Ocimum basilicum, Stems, Leaves, Nutrition, Health, Anti-oxidant, Anti-inflammatory, Antispasmodic

Classification Agris : F60 - Physiologie et biochimie végétale
Q04 - Composition des produits alimentaires

Champ stratégique Cirad : CTS 3 (2019-) - Systèmes alimentaires

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