Nowadays, the tendency in pharmaceutical and food industries is to replace synthetic
antioxidants with the natural ones. For this reason, there is a growing interest in analyzing …

Natural carboxylic acids are plant-derived compounds that are known to possess biological
activity. The aim of this review was to compare the effect of structural differences of the …

The objectives of this study were to determine best conditions for the extraction of phenolic
compounds from fresh, frozen and lyophilized basil leaves. The acetone mixtures with the …

In this study, the influences of cultivar on the phenolic composition and antioxidant
properties of 15 different basil varieties was determined. Cultivar had a statistically …

In this study, we determined the effect of cultivar on total and individual anthocyanin
concentrations and phenolic acid levels in eight purple basil varieties and examined the …

Though chicoric acid was first identified in 1958, it was largely ignored until recent popular
media coverage cited potential health beneficial properties from consuming food and dietary …

Species-specific differences in synthesis of flavonoids and phenolic acids were studied
under lengthening periods of enhanced blue light in a greenhouse experiment in Northern …

Lamiaceae species are promising potential sources of natural antioxidants, owing to their
high polyphenol content. In addition, increasing scientific and epidemiological evidence …

Decreasing availability and rising costs of high quality water for irrigation, results in more
frequent use of saline water sources in many crop production systems. The effect of salinity …

ETHNOPHARMACOLOGICAL RELEVANCE: The genus Ocimum (Lamiaceae) has a long
history of use as culinary and medicinal herbs. Many species are used for their antioxidant …