The leaves of the basil (or sweet basil) plant are used extensively as a condiment in both Eastern and Western cuisine. This spice’s traditional non-culinary uses are as a digestive aid and an antiseptic. A number of basil’s phytochemicals have been well researched in other spices and are known to have important medicinal properties.

Important Phytochemicals    

Antioxidants: Apigenin, carophyllene, eugenol, geraniol, methyl eugenol, ursolic acid
Others: Cineol, citral, linalool, methyl chavicol, methyl cinnamate    

Medicinal Properties 

Basil contains several potent anti-microbial chemicals. Ursolic acid and apigenin demonstrate strong activity against the herpes viruses, and apigenin is also effective against hepatitis viruses. Linalool helps fight adenoviruses that are responsible for the common cold and other respiratory infections like croup. The antioxidant, eugenol inhibits platelet aggregation.