Therapeutic potential of Ocimum sanctum flower infusion

Document Type : Original research


1 DFST, FLFN Wayamba University of Sri Lanka

2 Department of Food Science and Technology, Faculty of Applied Sciences, University of Sri Jayewardenepura, Gangodawila, Nugegoda, Sri Lanka


Infusions of different species of edible flowers have been used since ancient times as remedies for several disorders. Ocimum sanctum is a herb used in Ayurvedic treatment due to its bioactive composition and potential therapeutic properties. However edible flowers of this herb have been under-explored and there are no much studies which validate their health potential scientifically. Therefore the present study aims to investigate the bioactivities of O.sanctum flower infusions.
The total phenolic content and total flavonoid content of the infusion was 68.41±0.91 µmol gallic equivalents per g and 8.32±1.44 µmol rutin equivalents per g respectively. Considering the antioxidant activity, the infusion was able to scavenge hydrogen peroxide, inhibit lipid peroxidation and expressed reducing power. The infusion also expressed good anti-diabetic property by inhibiting α-amylase, α-glucosidase and amyloglucosidase activities with IC50 values 2.05±0.21, 97.21±1.21 and 2.84±0.72 µg/mL respectively. The ability of the infusion to inhibit angiotensin converting enzyme and acetylcholinesterase enzyme indicates the potential of the infusion to be used as anti-hypertensive agent and anti-Alzheimer’s agent respectively.
O.sanctum infusion is a good source of phenolic compounds which could exert antioxidant, anti-inflammatory, anti-diabetic, anti-hypertensive and anti-Alzheimer’s activity. Therefore, it can be used as functional ingredient with wide applications in food and pharmaceutical industry.


Main Subjects

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