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Ce produit n'est pas destiné à diagnostiquer, traiter, guérir ou prévenir toute maladie. Ces déclarations n'ont pas été évaluées par la Food and Drug Administration.
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Ces informations sont fournies à titre éducatif uniquement et ne remplacent pas un avis médical professionnel, un diagnostic ou un traitement. Consultez toujours votre professionnel de santé avant d'utiliser des plantes, surtout si vous êtes enceinte, allaitez, prenez des médicaments ou avez une condition médicale.
Ocimum basilicum var. thyrsiflora
Southeast Asian basil variety with anise-clove flavor; used in Thai, Vietnamese and Cambodian traditional medicine and cuisine.
Thai Basil (Ocimum basilicum var. thyrsiflora) is a Southeast Asian culinary and medicinal herb rich in estragole, linalool, and eugenol, traditionally used for digestive and respiratory conditions. Modern research indicates carminative, antimicrobial, anti-inflammatory, and antioxidant activities, though evidence is limited (Level C). Its active compounds, particularly estragole, raise safety concerns regarding long-term use and potential anticoagulant effects.
The carminative and spasmolytic effects are attributed to linalool and eugenol, which relax gastrointestinal smooth muscle via calcium channel modulation and GABA-A receptor agonism. Antimicrobial activity involves disruption of bacterial cell membranes by estragole and methyl chavicol, while anti-inflammatory actions stem from inhibition of COX-2 and NF-κB pathways by flavonoids and eugenol. Antioxidant capacity is mediated by phenolic compounds scavenging reactive oxygen species and upregulating endogenous antioxidant enzymes.
Southeast Asian basil variety with anise-clove flavor; used in Thai, Vietnamese and Cambodian traditional medicine and cuisine.
Thai Basil (Ocimum basilicum var. thyrsiflora) is a Southeast Asian culinary and medicinal herb rich in estragole, linalool, and eugenol, traditionally used for digestive and respiratory conditions. Modern research indicates carminative, antimicrobial, anti-inflammatory, and antioxidant activities, though evidence is limited (Level C). Its active compounds, particularly estragole, raise safety concerns regarding long-term use and potential anticoagulant effects.
The carminative and spasmolytic effects are attributed to linalool and eugenol, which relax gastrointestinal smooth muscle via calcium channel modulation and GABA-A receptor agonism. Antimicrobial activity involves disruption of bacterial cell membranes by estragole and methyl chavicol, while anti-inflammatory actions stem from inhibition of COX-2 and NF-κB pathways by flavonoids and eugenol. Antioxidant capacity is mediated by phenolic compounds scavenging reactive oxygen species and upregulating endogenous antioxidant enzymes.