近年来,对草药配方的需求不断增长,包括功能性食品,获得了极大的关注。这项研究强调了历史,植物学,生态,以及植物化学描述和加工中使用的罗勒圣殿的不同提取机理。除此之外,它探讨了在各种食品中,如烘焙产品(饼干,面包),乳制品(草药牛奶,奶酪),和饮料(茶,果汁,葡萄酒),同时关注他们的评估参数,制备技术,和药理活性。在其他药理特性方面,含口腔的功能性食品表现出增强认知的特性,适应品质,抗肥胖作用,胃保护,抗炎,低血糖,和免疫调节作用。因此,Oculumsancitum的多种特性为开发可以促进特定健康问题的功能性食品提供了令人兴奋的机会,因此,未来的研究应集中在开发和分析新型的基于oculum的功能食品上,以满足功能食品工业日益增长的需求。
In recent years, the growing demand for herbal-based formulations, including functional foods, has acquired significant attention. This study highlights historical, botanical, ecological, and phytochemical descriptions and different extraction mechanisms of Ocimum sanctum utilized in its processing. Besides this, it explores the utilization of Ocimum sanctum as a functional food ingredient in various food products such as bakery products (biscuits, bread), dairy products (herbal milk, cheese), and beverages (tea, juice, wine) while focusing on their evaluation parameters, preparation techniques, and pharmacological activities. In terms of other pharmacological properties, Ocimum sanctum-infused functional foods exhibited cognitiveenhancing properties, adaptogenic qualities, anti-obesity effects, gastroprotective, antiinflammatory, hypoglycemic, and immuno-modulatory effects. Thus, the diverse properties of Ocimum sanctum offer exciting opportunities for the development of functional foods that can promote specific health issues, so future research should focus on developing and analyzing novel Ocimum sanctum-based functional foods to meet the growing demand of the functional food industry.