Chemical composition and antioxidant property of holy basil (Ocimum sanctum L.) leaves, stems, and inflorescence and their in vitro callus cultures

Journal of Agricultural and Food Chemistry

Volumn 55, Issue 22, 2007, Pages 9109-9117

  Lukmanul Hakkim, F ^a   Gowri Shankar, C ^a   Girija, S ^a  

^a BHARATHIAR UNIVERSITY   (India)

Author keywords

Antioxidant activity; Callus cultures; Holy basil; Ocimum sanctum; Rosmarinic acid

Indexed keywords

2,4 DICHLOROPHENOXYACETIC ACID; ANTIOXIDANT; CINNAMIC ACID DERIVATIVE; DEPSIDE; PLANT EXTRACT; ROSMARINIC ACID; SCAVENGER;

ARTICLE; BASIL; CHEMISTRY; COMPARATIVE STUDY; PLANT LEAF; PLANT STEM; TISSUE CULTURE TECHNIQUE;

2,4-DICHLOROPHENOXYACETIC ACID; ANTIOXIDANTS; CINNAMATES; DEPSIDES; FREE RADICAL SCAVENGERS; OCIMUM; PLANT EXTRACTS; PLANT LEAVES; PLANT STEMS; TISSUE CULTURE TECHNIQUES;

OCIMUM; OCIMUM TENUIFLORUM;

EID: 36148989966     PISSN: 00218561     EISSN: None     Source Type: Journal    
DOI: 10.1021/jf071509h     Document Type: Article

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