Health Benefits of Basil

Health Benefits of Basil

Basil is a popular herb in Italian cuisine, particularly in pesto. This fragrant and flavorful herb, a relative of peppermint, is an excellent, nutritious addition to your pasta sauce, soup or salad.

Basil contains a number of flavonoids that help protect cells and chromosomes from damage. Studies have shown that two of these flavonoids in particular, orientin and vicenin, are useful for protecting cell structures and chromosomes from damage caused by radiation and oxygen.

Basil essential oil has been shown to inhibit the growth of various types of bacteria, many of which have become resistant to antibiotics. This essential oil has been found to inhibit the growth of the common Staphylococcus, Enterococcus, Pseudomonas and e. Coli bacteria, among others. Adding basil to your vinaigrette enhances the flavor and ensures the fresh salad greens are safe to eat.

Eugenol, found in basil essential oil, has an anti-inflammatory effect by blocking an enzyme called cyclooxygenase. Aspirin and ibuprofen work by blocking the same enzyme. So basil can have healing effects and relieve the symptoms of inflammatory problems such as rheumatoid arthritis and inflammatory bowel disease.

Basil is also a good source of vitamin A, which helps prevent damage to cells caused by free radicals. Vitamin A also prevents free radicals from oxidizing cholesterol in the bloodstream, thereby preventing the cholesterol from building up in the blood vessels.

Magnesium is also found in basil. This essential mineral helps the heart and blood vessels relax and improves blood circulation. Other nutrients found in basil include iron, calcium, potassium and vitamin C.

The fresh, spicy taste and scent of basil will wake up any boring salad or soup. Use fresh basil whole or chopped to add a burst of flavor to your dinner. If using fresh basil in a cooked dish, add it near the end of the cooking time so that the essential oils are not dispersed by the heat.

Insalata Caprese is a simple salad made with tomatoes, fresh mozzerella cheese, basil and olive oil.

1/2 pound, fresh mozzerella, cut into 1/4 inch thick slices.

2 large tomatoes, cut into 1/4 inch thick slices.

1 cup fresh basil leaves.

Salt and pepper

1/4 cup extra virgin olive oil.

Arrange mozzerella and tomatoes on the edge of a serving platter, alternating mozzerella and tomato slices.

Tear the basil leaves and sprinkle over the tomatoes and mozerella cheese.

Season with a little salt and pepper.

Just before serving, drizzle the extra virgin olive oil over the salad.

Serves 4.