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Ocimum basilicum var. purpurascens
Purple-leaved cultivar of sweet basil with high anthocyanin content; used similarly to green basil with additional antioxidant interest.
Purple-leaved cultivar of sweet basil with high anthocyanin content; used similarly to green basil with additional antioxidant interest. Key active compounds include linalool, eugenol, anthocyanins.
linalool, along with eugenol and anthocyanins, are the primary bioactive compounds in Purple Basil. These compounds modulates NF-κB and COX-2 inflammatory pathways, provides free radical scavenging activity, disrupts microbial cell membranes and inhibits pathogen growth.
Antioxidant via high anthocyanins
Limited clinical evidence; primarily supported by traditional use and preliminary studies
Carminative
Limited clinical evidence; primarily supported by traditional use and preliminary studies
Antimicrobial
Anti-inflammatory
Digestive conditions in Mediterranean folk medicine
Based on traditional use; clinical evidence limited
Wound healing poultice
Based on traditional use; clinical evidence limited
Respiratory infections
Based on traditional use; clinical evidence limited
Culinary and ornamental
Based on traditional use; clinical evidence limited
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