Actividades biológicas del aceite esencial de albahaca: una revisión de la evidencia actual
DOI:
https://doi.org/10.33448/rsd-v10i12.20409Palabras clave:
Ocimum basilicum L; Aceites esenciales; Potenciales terapéuticos; Propiedades biológicas.Resumen
Actualmente, los productos naturales se están utilizando como alternativa terapéutica en el tratamiento y prevención de diversas enfermedades, debido a su baja toxicidad y relevante potencial farmacológico. Así, podemos destacar la albahaca (Ocimum basilicum L), una de las plantas aromáticas más utilizadas a nivel mundial. Por lo tanto, proporcionamos algunas pruebas y conocimientos actuales sobre el posible efecto terapéutico del aceite esencial de albahaca para ampliar el conocimiento disponible. Se llevó a cabo una revisión narrativa mediante la búsqueda de bases de datos electrónicas, proporcionando un análisis completo de la literatura, donde fue posible identificar los problemas y lagunas existentes para facilitar la investigación futura sobre el aceite esencial de albahaca. La literatura disponible sobre el aceite esencial de albahaca nos presenta varias actividades farmacológicas importantes, tales como: propiedades antioxidantes, antivirales, antimicrobianas, analgésicas, antiinflamatorias, analgésicas y diuréticas, entre otras. Sin embargo, se deben realizar más investigaciones para aumentar el conocimiento sobre esta planta con un enorme potencial, y para determinar su efectividad y uso en condiciones clínicas.
Citas
Abdel-Kader, M. S., Soliman, G. A., Alqarni, M. H., Hamad, A. M., Foudah, A. I., & Alqasoumi, S. I. (2019). Chemical composition and protective effect of Juniperus sabina L. essential oil against CCl4 induced hepatotoxicity. Saudi Pharmaceutical Journal, 27(7), 945–951. https://doi.org/10.1016/j.jsps.2019.07.003
Ahmad, K., Khalil, A. talha, Yusra, & Somayya, R. (2016). Antifungal, phytotoxic and hemagglutination activity of methanolic extracts of Ocimum basilicum. Journal of Traditional Chinese Medicine, 36(6), 794–798. https://doi.org/10.1016/S0254-6272(17)30017-1
Ahmed, A. F., Attia, F. A. K., Liu, Z., Li, C., Wei, J., & Kang, W. (2019). Antioxidant activity and total phenolic content of essential oils and extracts of sweet basil (Ocimum basilicum L.) plants. Food Science and Human Wellness, 8(3), 299–305. https://doi.org/10.1016/j.fshw.2019.07.004
Araújo Couto, H. G. S. de, Blank, A. F., Oliveira e Silva, A. M. de, Nogueira, P. C. de L., Arrigoni-Blank, M. de F., Nizio, D. A. de C., & Pinto, J. A. de O. (2019). Essential oils of basil chemotypes: Major compounds, binary mixtures, and antioxidant activity. Food Chemistry, 293, 446–454. https://doi.org/10.1016/j.foodchem.2019.04.078
Bakkali, F., Averbeck, S., Averbeck, D., & Idaomar, M. (2008). Biological effects of essential oils – A review. Food and Chemical Toxicology, 46(2), 446–475. https://doi.org/10.1016/j.fct.2007.09.106
Beatović, D., Krstić-Milošević, D., Trifunović, S., Šiljegović, J., Glamočlija, J., Ristić, M., & Jelačić, S. (2015). Chemical composition, antioxidant and antimicrobial activities of the essential oils of twelve Ocimum basilicum L. cultivars grown in Serbia. Records of Natural Products, 9(1), 62–75.
Berg, S. J. P. L. van den, Restani, P., Boersma, M. G., Delmulle, L., & Rietjens, I. M. C. M. (2011). Levels of Genotoxic and Carcinogenic Ingredients in Plant Food Supplements and Associated Risk Assessment. Food and Nutrition Sciences, 02(09), 989–1010. https://doi.org/10.4236/fns.2011.29134
Bilal, A., Jahan, N., Ahmed, A., Bilal, S. N., Habib, S., & Hajra, S. (2012). Phytochemical and pharmacological studies on ocimum basilicum linn - a review. Int. J. Curr. Res, 4, 73–83.
Bora, K. S., Arora, S., & Shri, R. (2011). Role of Ocimum basilicum L. in prevention of ischemia and reperfusion-induced cerebral damage, and motor dysfunctions in mice brain. Journal of Ethnopharmacology, 137(3), 1360–1365. https://doi.org/10.1016/j.jep.2011.07.066
Bower, A., Marquez, S., & de Mejia, E. G. (2016). The Health Benefits of Selected Culinary Herbs and Spices Found in the Traditional Mediterranean Diet. Critical Reviews in Food Science and Nutrition, 56(16), 2728–2746. https://doi.org/10.1080/10408398.2013.805713
Cardia, G. F. E., Silva-Comar, F. M. de S., Silva, E. L., Rocha, E. M. T. da, Comar, J. F., Silva-Filho, S. E., Zagotto, M., Uchida, N. S., Bersani-Amado, C. A., & Cuman, R. K. N. (2021). Lavender (Lavandula officinalis) essential oil prevents acetaminophen-induced hepatotoxicity by decreasing oxidative stress and inflammatory response. Research, Society and Development, 10(3), e43410313461. https://doi.org/10.33448/rsd-v10i3.13461
Cardia, G. F. E., Silva-Filho, S. E., Silva, E. L., Uchida, N. S., Cavalcante, H. A. O., Cassarotti, L. L., Salvadego, V. E. C., Spironello, R. A., Bersani-Amado, C. A., & Cuman, R. K. N. (2018). Effect of Lavender (Lavandula angustifolia) Essential Oil on Acute Inflammatory Response. Evidence-Based Complementary and Alternative Medicine, 2018, 1–10. https://doi.org/10.1155/2018/1413940
Ch, M., Naz, S., Sharif, A., Akram, M., & Saeed, M. (2015). Biological and Pharmacological Properties of the Sweet Basil (Ocimum basilicum). British Journal of Pharmaceutical Research, 7(5), 330–339. https://doi.org/10.9734/BJPR/2015/16505
Chiang, L.-C., Ng, L.-T., Cheng, P.-W., Chiang, W., & Lin, C.-C. (2005). Antiviral activities of extracts and selected pure constituents of Ocimum basilicum. Clinical and Experimental Pharmacology and Physiology, 32(10), 811–816. https://doi.org/10.1111/j.1440-1681.2005.04270.x
Clements, R., & Treble, K. (1999). Plant Production. Glenormiston College, Institute of Land and Food Resources, the University ….
Duke, J. A. (2001). Handbook of Phytochemical Constituents of GRAS Herbs and Other Economic Plants. Herbal Reference Library.
Dwivedi, A. P., Kanikannan, L., & Lakshmanan, S. (2015). AGNIKARMA- A Reference Manual for Ayurvedic Physicians- Information Directly Extracted from Approximately Three Thousand Year Old Literature. Ayurvedic, 2(2), 19. https://doi.org/10.14259/av.v2i2.176
Estrela, C. (2018). Metodologia científica: ciência, ensino, pesquisa. Artes Médicas.
Falowo, A. B., Mukumbo, F. E., Idamokoro, E. M., Afolayan, A. J., & Muchenje, V. (2019). Phytochemical Constituents and Antioxidant Activity of Sweet Basil ( Ocimum basilicum L .) Essential Oil on Ground Beef from Boran and Nguni Cattle. International Journal of Food Science, 2019, 1–8. https://doi.org/10.1155/2019/2628747
Fathiazad, F., Matlobi, A., Khorrami, A., Hamedeyazdan, S., Soraya, H., Hammami, M., Maleki-Dizaji, N., & Garjani, A. (2012). Phytochemical screening and evaluation of cardioprotective activity of ethanolic extract of Ocimum basilicum L. (basil) against isoproterenol induced myocardial infarction in rats. DARU Journal of Pharmaceutical Sciences, 20(1), 87. https://doi.org/10.1186/2008-2231-20-87
Gaio, I., Saggiorato, A. G., Treichel, H., Cichoski, A. J., Astolfi, V., Cardoso, R. I., Toniazzo, G., Valduga, E., Paroul, N., & Cansian, R. L. (2015). Antibacterial activity of basil essential oil (Ocimum basilicum L.) in Italian-type sausage. Journal Für Verbraucherschutz Und Lebensmittelsicherheit, 10(4), 323–329. https://doi.org/10.1007/s00003-015-0936-x
Gautam, R., & Jachak, S. M. (2009). Recent developments in anti-inflammatory natural products. Medicinal Research Reviews, 29(5), 767–820. https://doi.org/10.1002/med.20156
Gurav, T. P., Dholakia, B. B., & Giri, A. P. (2021). A glance at the chemodiversity of Ocimum species: Trends, implications, and strategies for the quality and yield improvement of essential oil. Phytochemistry Reviews. https://doi.org/10.1007/s11101-021-09767-z
Hussain, A. I., Anwar, F., Hussain Sherazi, S. T., & Przybylski, R. (2008). Chemical composition, antioxidant and antimicrobial activities of basil (Ocimum basilicum) essential oils depends on seasonal variations. Food Chemistry, 108(3), 986–995. https://doi.org/10.1016/j.foodchem.2007.12.010
Jugreet, B. S., & Mahomoodally, M. F. (2020). Essential oils from 9 exotic and endemic medicinal plants from Mauritius shows in vitro antibacterial and antibiotic potentiating activities. South African Journal of Botany, 132, 355–362. https://doi.org/10.1016/j.sajb.2020.05.001
Karpiński, T. M. (2020). Essential Oils of Lamiaceae Family Plants as Antifungals. Biomolecules, 10(1), 103. https://doi.org/10.3390/biom10010103
Kaurinovic, B., Popovic, M., Vlaisavljevic, S., & Trivic, S. (2011). Antioxidant Capacity of Ocimum basilicum L. and Origanum vulgare L. Extracts. Molecules, 16(9), 7401–7414. https://doi.org/10.3390/molecules16097401
Kaya, I., Yigit, N., & Benli, M. (2008). Antimicrobial activity of various extracts of Ocimum basilicum l. and observation of the inhibition effect on bacterial cells by use of scanning electron microscopy. African Journal of Traditional, Complementary and Alternative Medicines, 5(4), 363. https://doi.org/10.4314/ajtcam.v5i4.31291
Kiferle, C., Ascrizzi, R., Martinelli, M., Gonzali, S., Mariotti, L., Pistelli, L., Flamini, G., & Perata, P. (2019). Effect of Iodine treatments on Ocimum basilicum L.: Biofortification, phenolics production and essential oil composition. PLOS ONE, 14(12), e0226559. https://doi.org/10.1371/journal.pone.0226559
Kocić-Tanackov, S., Dimić, G., Đerić, N., Mojović, L., Tomović, V., Šojić, B., Đukić-Vuković, A., & Pejin, J. (2020). Growth control of molds isolated from smoked fermented sausages using basil and caraway essential oils, in vitro and in vivo. LWT, 123, 109095. https://doi.org/10.1016/j.lwt.2020.109095
Koroch, A. R., Simon, J. E., & Juliani, H. R. (2017). Essential oil composition of purple basils, their reverted green varieties (Ocimum basilicum) and their associated biological activity. Industrial Crops and Products, 107, 526–530. https://doi.org/10.1016/j.indcrop.2017.04.066
Li, Q. X., & Chang, C. . (2016). Basil (Ocimum basilicum L.) oils. (Preedy V.R. (ed.); Essential). Elsevier Inc.
Licon, C. C., Moro, A., Librán, C. M., Molina, A. M., Zalacain, A., Berruga, M. I., & Carmona, M. (2020). Volatile Transference and Antimicrobial Activity of Cheeses Made with Ewes’ Milk Fortified with Essential Oils. Foods, 9(1), 35. https://doi.org/10.3390/foods9010035
Marco, A., Santos, S., Caetano, J., Pintado, M., Vieira, E., & Moreira, P. R. (2020). Basil essential oil as an alternative to commercial biocides against fungi associated with black stains in mural painting. Building and Environment, 167, 106459. https://doi.org/10.1016/j.buildenv.2019.106459
Marotti, M., Piccaglia, R., & Giovanelli, E. (1996). Differences in essential oil composition of basil (Ocimum basilicum L.) Italian cultivars related to morphological characteristics. Journal of Agricultural and Food Chemistry, 44(12), 3926–3929.
Matondo, A., Kilembe, J. T., Ngoyi, E. M., Kabengele, C. N., Kasiama, G. N., Lengbiye, E. M., Mbadiko, C. M., Inkoto, C. L., Bongo, G. N., Gbolo, B. Z., Falanga, C. M., Mwanangombo, D. T., Opota, D. O., Tshibangu, D. S. T., Tshilanda, D. D., Ngbolua, K.-N., & Mpiana, P. T. (2021). Oleanolic Acid, Ursolic Acid and Apigenin from Ocimum basilicum as Potential Inhibitors of the SARS-CoV-2 Main Protease: A Molecular Docking Study. International Journal of Pathogen Research, 1–16. https://doi.org/10.9734/ijpr/2021/v6i230156
Miao, Q., Zhao, L., Wang, Y., Hao, F., Sun, P., He, P., Liu, Y., Huang, J., Liu, X., Liu, X., Deng, G., Li, H., Li, L., Tang, Y., Wang, L., Feng, M., & Jia, W. (2020). Microbial metabolomics and network analysis reveal fungistatic effect of basil (Ocimum basilicum) oil on Candida albicans. Journal of Ethnopharmacology, 260, 113002. https://doi.org/10.1016/j.jep.2020.113002
Nazir, S., Jan, H., Tungmunnithum, D., Drouet, S., Zia, M., Hano, C., & Abbasi, B. H. (2020). Callus Culture of Thai Basil Is an Effective Biological System for the Production of Antioxidants. Molecules, 25(20), 4859. https://doi.org/10.3390/molecules25204859
Opalchenova, G., & Obreshkova, D. (2003). Comparative studies on the activity of basil—an essential oil from Ocimum basilicum L.—against multidrug resistant clinical isolates of the genera Staphylococcus, Enterococcus and Pseudomonas by using different test methods. Journal of Microbiological Methods, 54(1), 105–110. https://doi.org/10.1016/S0167-7012(03)00012-5
Pandey, V., Patel, A., & Patra, D. D. (2016). Integrated nutrient regimes ameliorate crop productivity, nutritive value, antioxidant activity and volatiles in basil (Ocimum basilicum L.). Industrial Crops and Products, 87, 124–131.
Paton, A., Harley, R. M., & Harley, M. M. (1999). Basil: the genus Ocimum. Edits., R. Hiltunen and Y. Holm, Harwood Academic publishers.
Pawar, N., Gandhi, K., Purohit, A., Arora, S., & Singh, R. R. B. (2014). Effect of added herb extracts on oxidative stability of ghee (butter oil) during accelerated oxidation condition. Journal of Food Science and Technology, 51(10), 2727–2733.
Putievsky, E., Paton, A., Lewinsohn, E., Ravid, U., Haimovich, D., Katzir, I., Saadi, D., & Dudai, N. (1999). Crossability and relationship between morphological and chemical varieties of Ocimum basilicum L. Journal of Herbs, Spices & Medicinal Plants, 6(3), 11–24.
Reichling, J., Schnitzler, P., Suschke, U., & Saller, R. (2009). Essential Oils of Aromatic Plants with Antibacterial, Antifungal, Antiviral, and Cytotoxic Properties – an Overview. Complementary Medicine Research, 16(2), 79–90. https://doi.org/10.1159/000207196
Runyoro, D., Ngassapa, O., Vagionas, K., Aligiannis, N., Graikou, K., & Chinou, I. (2010). Chemical composition and antimicrobial activity of the essential oils of four Ocimum species growing in Tanzania. Food Chemistry, 119(1), 311–316. https://doi.org/10.1016/j.foodchem.2009.06.028
Ryu, S. Y., Lee, C.-K., Lee, C. O., Kim, H. S., & Zee, O. P. (1992). Antiviral triterpenes fromPrunella vulgaris. Archives of Pharmacal Research, 15(3), 242–245. https://doi.org/10.1007/BF02974063
Sahoo, Y., Pattnaik, S. K., & Chand, P. K. (1997). In vitro clonal propagation of an aromatic medicinal herb Ocimum basilicum L. (sweet basil) by axillary shoot proliferation. In Vitro Cellular & Developmental Biology - Plant, 33(4), 293–296. https://doi.org/10.1007/s11627-997-0053-3
Sant’Anna Ramos Vosgerau, D., & Paulin Romanowski, J. (2014). Estudos de revisão: implicações conceituais e metodológicas. Revista Diálogo Educacional, 14(41), 165. https://doi.org/10.7213/dialogo.educ.14.041.DS08
Sestili, P., Ismail, T., Calcabrini, C., Guescini, M., Catanzaro, E., Turrini, E., Layla, A., Akhtar, S., & Fimognari, C. (2018). The potential effects of Ocimum basilicum on health: a review of pharmacological and toxicological studies. Expert Opinion on Drug Metabolism & Toxicology, 14(7), 679–692. https://doi.org/10.1080/17425255.2018.1484450
Singh, D., & Chaudhuri, P. K. (2018). A review on phytochemical and pharmacological properties of Holy basil (Ocimum sanctum L.). Industrial Crops and Products, 118, 367–382. https://doi.org/10.1016/j.indcrop.2018.03.048
Singh, S., Majumdar, D. K., & Rehan, H. M. S. (1996). Evaluation of anti-inflammatory potential of fixed oil of Ocimum sanctum (Holybasil) and its possible mechanism of action. Journal of Ethnopharmacology, 54(1), 19–26. https://doi.org/10.1016/0378-8741(96)83992-4
Stanojevic, L. P., Marjanovic-Balaban, Z. R., Kalaba, V. D., Stanojevic, J. S., Cvetkovic, D. J., & Cakic, M. D. (2017). Chemical Composition, Antioxidant and Antimicrobial Activity of Basil ( Ocimum basilicum L.) Essential Oil. Journal of Essential Oil Bearing Plants, 20(6), 1557–1569. https://doi.org/10.1080/0972060X.2017.1401963
Stanojevic, L. P., Stanojevic, J. S., Savic, V. L., Cvetkovic, D. J., Kolarevic, A., Marjanovic-Balaban, Z., & Nikolic, L. B. (2019). Peppermint and Basil Essential Oils: Chemical Composition, in vitro Antioxidant Activity and in vivo Estimation of Skin Irritation. Journal of Essential Oil Bearing Plants, 22(4), 979–993. https://doi.org/10.1080/0972060X.2019.1661793
Sunčica, K. T., Gordana, D., Jelena, L., Ilija, T., & Danijela, T. (2011). Antifungal activities of basil (Ocimum basilicum L.) extract on Fusarium species. African Journal of Biotechnology, 10(50), 10188–10195. https://doi.org/10.5897/AJB11.1330
Sundararajan, B., Moola, A. K., Vivek, K., & Kumari, B. D. R. (2018). Formulation of nanoemulsion from leaves essential oil of Ocimum basilicum L. and its antibacterial, antioxidant and larvicidal activities (Culex quinquefasciatus). Microbial Pathogenesis, 125, 475–485. https://doi.org/10.1016/j.micpath.2018.10.017
Tavallali, V., Kiani, M., & Hojati, S. (2019). Iron nano-complexes and iron chelate improve biological activities of sweet basil (Ocimum basilicum L.). Plant Physiology and Biochemistry, 144, 445–454. https://doi.org/10.1016/j.plaphy.2019.10.021
Thomford, N. E., Senthebane, D. A., Rowe, A., Munro, D., Seele, P., Maroyi, A., & Dzobo, K. (2018). Natural Products for Drug Discovery in the 21st Century: Innovations for Novel Drug Discovery. International Journal of Molecular Sciences, 19(6). https://doi.org/10.3390/ijms19061578
Topalov, V. D., & Topalov, V. (1962). Essential oil and medicinal plants. Hr. G. Danov Press, Plovdiv, Bulgaria.
Umar, A., Imam, G., Yimin, W., Kerim, P., Tohti, I., Berké, B., & Moore, N. (2010). Antihypertensive effects of Ocimum basilicum L. (OBL) on blood pressure in renovascular hypertensive rats. Hypertension Research, 33(7), 727–730. https://doi.org/10.1038/hr.2010.64
Uritu, C. M., Mihai, C. T., Stanciu, G.-D., Dodi, G., Alexa-Stratulat, T., Luca, A., Leon-Constantin, M.-M., Stefanescu, R., Bild, V., Melnic, S., & Tamba, B. I. (2018). Medicinal Plants of the Family Lamiaceae in Pain Therapy: A Review. Pain Research and Management, 2018, 1–44. https://doi.org/10.1155/2018/7801543
Yap, P. S. X., Yiap, B. C., Ping, H. C., & Lim, S. H. E. (2014). Essential Oils, A New Horizon in Combating Bacterial Antibiotic Resistance. The Open Microbiology Journal, 8(1), 6–14. https://doi.org/10.2174/1874285801408010006
Yuan, G., Chen, X., & Li, D. (2016). Chitosan films and coatings containing essential oils: The antioxidant and antimicrobial activity, and application in food systems. Food Research International, 89, 117–128.
Złotek, U., Michalak-Majewska, M., & Szymanowska, U. (2016). Effect of jasmonic acid elicitation on the yield, chemical composition, and antioxidant and anti-inflammatory properties of essential oil of lettuce leaf basil ( Ocimum basilicum L.). Food Chemistry, 213, 1–7. https://doi.org/10.1016/j.foodchem.2016.06.052
Descargas
Publicado
Cómo citar
Número
Sección
Licencia
Derechos de autor 2021 Mayara Zagoto; Gabriel Fernando Esteves Cardia; Edvalkia Magna Teobaldo da Rocha ; Kathia Socorro Mathias Mourão; Vanderly Janeiro; Roberto Kenji Nakamura Cuman; Adriana Aparecida Pinto; Robinson Luiz Contiero; Paulo Sérgio Lourenço de Freitas
Esta obra está bajo una licencia internacional Creative Commons Atribución 4.0.
Los autores que publican en esta revista concuerdan con los siguientes términos:
1) Los autores mantienen los derechos de autor y conceden a la revista el derecho de primera publicación, con el trabajo simultáneamente licenciado bajo la Licencia Creative Commons Attribution que permite el compartir el trabajo con reconocimiento de la autoría y publicación inicial en esta revista.
2) Los autores tienen autorización para asumir contratos adicionales por separado, para distribución no exclusiva de la versión del trabajo publicada en esta revista (por ejemplo, publicar en repositorio institucional o como capítulo de libro), con reconocimiento de autoría y publicación inicial en esta revista.
3) Los autores tienen permiso y son estimulados a publicar y distribuir su trabajo en línea (por ejemplo, en repositorios institucionales o en su página personal) a cualquier punto antes o durante el proceso editorial, ya que esto puede generar cambios productivos, así como aumentar el impacto y la cita del trabajo publicado.
