Basil Seeds as a Novel Food, Source of Nutrients and Functional Ingredients

Ocimum basilicum L., more commonly recognized as basil or sweet basil, is a herb that graces our gardens as an annual plant. The etymology of the term "basil" is traced back to the Greek word "Basileus," signifying regal or kingly. This herb boasts a rich history of diverse applications spanning centuries. Its leaves, whether freshly plucked or gently dried, are cherished for their ability to impart a unique and aromatic essence to a variety of culinary creations. Basil transcends the realm of cuisine and extends its influence to the production of beverages, liqueurs, vinegars, refreshments, teas, cheeses, and essential oils.

A remarkable research from Chile studied basil seeds and their by-products from the point of food science. Through a meticulous systematic review, which encompassed a comprehensive search of electronic databases spanning 102 articles, the study looks into the world of basil seeds. Important to highlight that the nutritional composition and bioactive compounds of basil seeds, along with their oil-bearing counterparts like chia seeds, exhibit noteworthy variation. This diversity is woven into factors such as agronomic practices, environmental conditions, geographical locales, altitude, soil properties, seed origins, and the extent of water absorption. 

The real importance within basil seeds depends on their nutritional richness, primarily as a source of carbohydrates. Moreover, sweet basil seeds have an impressive protein content, ranging from 10% to 22.5%. Beyond the realm of macronutrients, basil seeds also provide a mineral repository, with calcium and potassium as their prominent elements. Magnesium, iron, zinc, sodium, and manganese, are found in more modest proportions. What elevates their health benefits even further are their antioxidant and antimicrobial properties.