This is one of the most revered herbs in our country. Blessed by the popular Hindu God Krishna, the tulsi leaf is a special part of the average Hindu’s life and, more importantly, diet.
The health benefits of basil have primarily been seen in its flavonoids and volatile oils. Flavonoids protect the cell structures and chromosomes from radiation as well as oxygen-based damage. Not only do the constituents of this herb provide DNA protection, but also the volatile oils present in it have been associated with anti-bacterial properties. Research indicates it is beneficial to use basil and thyme in uncooked foods like salads.
Eugenol, a component of basil’s volatile oils, has anti-inflammatory effects. It has been known to provide relief to individuals suffering from problems like rheumatoid arthritis or inflammatory bowel conditions.
The herb is also an excellent source of vitamin A (through the presence of carotenoids such as beta-carotene). Beta-carotene is an anti-oxidant which protects the epithelial cells from free radical damage (free radical damage contributes to conditions such as asthma, osteoarthritis and rheumatoid arthritis). It also plays an important role in preventing the oxidation of cholesterol that initiates the development of atherosclerosis which could eventually lead to a heart attack or stroke.
Basil is a good source of magnesium, iron, calcium, potassium and vitamin C. Magnesium plays a role in the relaxation of muscles and blood vessels, thereby improving blood flow and lessening the risks of irregular heart rhythms.
The writer is a Mumbai-based nutritionist