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ABSTRACT Objective: The essential oil from the leaves of Ocimum kilimandscharicum (EOOK), collected in Dourados-MS, was investigated for anticancer, anti-inflammatory and antioxidant activity and chemical composition. Materials and methods: The [...]

ABSTRACT Candida albicans is an opportunistic human fungal pathogen which causes disease mainly in immuno-compromised patients. Activity of hydrolytic enzymes is essential for virulence of C. albicans and so is [...]

Many species of Ocimum possess anti-inflammatory, antioxidant and anti-microbial properties and the plants are widely used in Ayurveda. The oxidative stress induced by ethanol consumption had been implicated the changes in the structure and functions of liver cells especially the membrane phospholipids leading to lipid peroxidation. This study was to assess the curative potential of the methanol extract of two different species of Ocimum, O. canum and O. gratissimum on alcohol induced hepatotoxicity in albino rats. Male Wister rats of body weight 200-250 g, were divided into 6 groups of six rats each as (1) NC--normal control with normal diet (2) EC--alcohol control fed on alcohol for thirty days; (3) EX -1 MEOG (methanol extract of Ocimum gratissimum) only to check the toxicity of the extract, (4) EX--2 MEOC (methanol extract of Ocimum canum) only to check whether the extract had any toxic effect of its own and (5) EX--3 MEOG after treating with ethanol for thirty days and confirming the hepatotoxicity, and (6) EX--4 MEOC after the ethanol treatment. The rats were sacrificed after 30 days, and the blood collected for biochemical estimations. The results indicated that there were significant difference between the experimental rats (EX-groups) when compared with alcohol control (EC-group) in all the parameters checked and they were not significantly different from the normal control (NC-group). The curative effect was established in groups 5 and 6, which showed a significant difference in antioxidant levels of all the parameters checked and retrieved its antioxidant status almost to the normal control. To come to the absolute normal condition of antioxidant levels it might have been needed a prolonged treatment for a longer period. Again, the groups, treated with extracts only, did not show any negative effect, which clearly indicated that the extract had no toxic effects. The use of antioxidant is an important preventive and curative method to minimize the pathological and toxic effects of oxidative stress induced by ethanol toxicity. Thus from the result obtained we conclude that MEOG and MEOC could effectively restore the antioxidant system from the oxidative stress induced by ethanol toxicity. In addition, there were no significant differences between the curative effects of these two species of Ocimum in terms of their effect on oxidative stress induced by ethanol toxicity.Key words: Ocimum gratissimum, Ocimum canum, Alcohol, Hepatotoxicity, Albino rats, INTRODUCTIONOxidative stress plays an important role in the development of alcohol induced tissue injury. It is generally considered as an imbalance between peroxidant / antioxidant systems [1]. The major destructive [...]

In Ethiopia, the aerial parts of Ocimum americanum L. and Ocimum basillicum var. thyrsiflorum (L.) Benth. (Lamiaceae), are commonly used to preserve and/or flavour butter. In the present study the fresh aerial parts of these herbs were extracted by hydrodistillation and analysed by gas chromatography (GC/FID) and gas chromatography/mass spectrometry (GC/MS).Twenty-three components have been identified in the essential oil of O. americanum, representing 96.87% of the oil, while a total of 28 components comprising 98.02% of the total peak area were detected in the essential oil of O. basillicum var. thyrsiflorum.The main constituents of the essential oil of O. americanum were 1,8-cineole (21.82%), [beta]-bisabolene (15.93%), trans[alpha]- bisabolene (13.74%), estragole (13.41%) and cis-[beta]-ocimene (11.42%). Linalool (42.44%), trans-3-phenyl-2-propionic acid methyl ester (27.96%) and 1, 8-cineole (10.92%) were found to be the major constituents of the essential oil of O. basillicum var. thyrsiflorum. The oils were investigated for their in vitro radical scavenging activities using 2,2-diphenyl-I-picrylhydrazyl (DPPH) and deoxyribose degradation assays. The results revealed that the oils possess significant antioxidant activity in a concentration dependant manner. [IC.sub.50] values of 16 and 60 [eta]I/ml in the DPPH assay, and 102 and 19 [eta]l/ml in the deoxyribose degradation assay were obtained for the oils of O. americanum and O. basillicum var. thyrsiflorum, respectively.The results of the present study suggest that the antioxidant activity of the studied oils may support their traditional use as preservatives for butter. Key words: Ocimum americanum, Ocimum basillicum var. thyrsiflorum, Lamiaceae, hydrodistillation 1,8-cineole, [beta]-bisabolene, trans-[alpha]-bisabolene, estragole and cis-[beta]-ocimene, linalool, trans-3-phenyl-2- propionic acid methyl ester, 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay, deoxyribose degradation assay

Abstract This study investigates the cardioprotective activity of a combined treatment of Ginkgo biloba phytosomes (GBP) and Ocimum sanctum extract (Os) in isoproterenol (ISO)-induced myocardial necrosis in rats. Significant myocardial [...]

There are distinct varieties of basil types in the genus Ocimum which makes them very special. Genus Ocimum is widespread over Asia, Africa and Central & Southern America. All basils are member of the Lamiaceae family. The colors of the leaves vary from bright green to purple-green and sometimes almost black. Fresh basil leaves have a strong and characteristic aroma, not comparable to any other spice, although there is a hint of clove traceable. Ocimum Sanctum, also addressed as Ocimum Tenuiflorum is a sacred plant in the Hindu culture and known as Tulasi in Tamil or Holy Basil in English. Meanwhile Ocimum Basilicum, known as Common or Sweet Basil has very dark green leaves. The genus Ocimum is cultivated for its remarkable essential oil which exhibits many usages such as in medicinal application, herbs, culinary, perfume for herbal toiletries, aromatherapy treatment and as flavoring agent. Due to varying essential oil profiles even within the same species, plants may often be classified as a different species as a result of different scents. In the present study, volatile constituents of Ocimum Sanctum and Ocimum Basilicum were extracted using various solvents and their chemical constituents were identified and quantified by using GC-MS in optimized conditions. The profiles of extract from both species were compared in an effort to investigate effects of seasonal variation on their chemical compositions. The predominant species in Ocimum Sanctum and Ocimum Basilicum was found to be methyl eugenol and methyl chavicol, respectively, during different months of analysis. Key words: Holy basil, sweet basil, essential oils, methyl eugenol, methyl chavicol, Ocimum sanctum, Ocimum basilicum, INTRODUCTION The genus Ocimum is ranked high among some of the astonishing herbs for having enormous medicinal potentialities. Previous studies show that there are large numbers of species and varieties [...]

Byline: V. Rai (1), U. Iyer (1), U. V. Mani (1) Keywords: Diabetes mellitus; Tulasi leaves; Serum and tissue lipids Abstract: Tulasi leaf powder was fed at the 1% level in normal and diabetic rats for a period of one month to explore the effect on fasting blood sugar, uronic acid, total amino acids, and the lipid profile in serum and tissue lipids. The results indicated a significant reduction in fasting blood sugar, uronic acid, total amino acids, total cholesterol, triglyceride, phospholipids and total lipids. In liver, total cholesterol, triglyceride and total lipids were significantly lowered. Total lipids were significantly reduced in kidney. In heart, a significant fall in total cholesterol and phospholipids was observed. All these observations indicate the hypoglycemic and hypolipidemic effect of Tulasi in diabetic rats. Author Affiliation: (1) Department of Foods and Nutrition, MS University of Baroda, Baroda 390 002, Gujarat, India Article History: Registration Date: 26/05/2006 Received Date: 09/08/1996 Accepted Date: 28/08/1996