GENUS OCIMUM IN TERMS OF MINERAL, NUTRIENT, CHEMICAL CONTENTS AND BIOLOGICAL ACTIVITY

IF 0.8 Q4 FOOD SCIENCE & TECHNOLOGY
F. Mohammed, I. Uysal, E. Sevindik, M. Sevindik
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引用次数: 0

Abstract

In many regions, plants are the sole source of natural medicines. The numerous bioactive substances they contain have significant advantages in the prevention and treatment of many ailments. Determining the therapeutic characteristics of plants requires knowledge about their biological activity and essential oil contents. The mineral, nutritional, essential oil, and biological activity data for the genus Ocimum was gathered in this research. Several members of the genus Ocimum were found to engage in a wide variety of biological processes, as shown by the research findings. It has been discovered that this source may be very useful, particularly for its antioxidant and antibacterial properties. It's also said to contain naturally occurring minerals, nutrients, and essential oils. For this reason, plants belonging to the genus Ocimum are being considered as a potential valuable resource for use in the development of pharmaceuticals.
在矿物质、营养成分、化学成分和生物活性方面
在许多地区,植物是天然药物的唯一来源。它们所含的多种生物活性物质在预防和治疗许多疾病方面具有显著优势。确定植物的治疗特性需要了解它们的生物活性和精油含量。本研究收集了该属植物的矿物、营养、精油和生物活性数据。研究结果表明,Ocimum属的几个成员参与了各种各样的生物过程。已经发现这种来源可能非常有用,特别是因为它的抗氧化和抗菌特性。据说它还含有天然矿物质、营养素和精油。因此,Ocimum属植物被认为是一种潜在的有价值的药物开发资源。
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来源期刊
CiteScore
1.90
自引率
0.00%
发文量
156
审稿时长
8 weeks
期刊介绍: The Journal of Microbiology, Biotechnology and Food Sciences is an Open Access, peer-reviewed online scientific journal published by the Faculty of Biotechnology and Food Sciences (Slovak University of Agriculture in Nitra). The major focus of the journal is regular publishing of original scientific articles, short communications and reviews about animal, plant and environmental microbiology (including bacteria, fungi, yeasts, algae, protozoa and viruses), microbial, animal and plant biotechnology and physiology, microbial, plant and animal genetics, molecular biology, agriculture and food chemistry and biochemistry, food control, evaluation and processing in food science and environmental sciences.
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