A Review of the Efficiency of Ocimum Gratissimum as a Vegetable Condiment.
Publication Date: 27/06/2024
Author(s): Abu Mary Ladidi.
Volume/Issue: Volume 7 , Issue 2 (2024)
Abstract:
People from various socioeconomic backgrounds use and consume a vast variety of condiments on a regular basis. Therefore, condiments could be used as dietary transporters for micronutrients to counteract deficits in micronutrients, which is a problem in many nations, including Nigeria. Vegetables are a vital component of a balanced diet and a good source of minerals, antioxidants, and bioactive compounds, among other nutrients. Ocimum gratissimum, or scent leaf as it is affectionately known in Nigeria, is a common vegetable that is widely cultivated. This article reviewed O. gratissimum as a condiment vegetable, its unique flavor, ability to preserve food, taste, scent, ability to compliment other foods, and therapeutic benefits. The article emphasized the bioactive compounds found in O. gratissimum that have the potential to both prevent disease and maintain good health. It also brought to fore the widely acknowledged fact among researchers that condiment vegetables possess various medicinal properties that are contingent upon specific bioactive compounds. These bioactive compounds are thought to exert an influence on human physiology, hence the inclusion of O. gratissimum in diet is recommended.
Keywords:
Condiments, Micronutrient, Ocimum gratissimum, Vegetable.
