Basil is an aromatic plant widely used in international food. It is native to India and Iran, where they were the first places that began to use the herb, for curing various digestive diseases and also for seasoning. Its introduction in medicine is thousands of years ago, and all its properties and benefits are appreciated today.
It is an herb that can be grown for home use, apart from its easy propagation, and it grows and is harvested in any type of climate. Mainly, it is used in foods of Mediterranean origin, it can be kept in the refrigerator for many days and it always maintains its freshness.

It has many properties to combat different diseases of the digestive system, thanks to the fact that it has a substance which inhibits the effects of the different enzymes in our body, which cause stomach inflammation. When basil is consumed in infusion, it helps to relieve intestinal gas, flatulence, stomach pain and indigestion.

The leaves are used to relieve symptoms caused by fever and common colds, such as coughs, sore throats, kidney stones, respiratory disorders, and childhood illnesses, skin disorders and headaches.

It has an extremely important component, which is used as the main element of flu and cough medications, which helps move the phlegm caused by bronchitis and asthma.Certain studies carried out showed that it has properties to fight cancer, thanks to its antioxidant components, flavonoids and beta-carotenes, responsible for protecting cells from free radicals.

Website | + posts

Dr. Samantha Robson ( CRN: 0510146-5) is a nutritionist and website content reviewer related to her area of ​​expertise. With a postgraduate degree in Nutrition from The University of Arizona, she is a specialist in Sports Nutrition from Oxford University and is also a member of the International Society of Sports Nutrition.

Similar Posts

Leave a Reply

Your email address will not be published. Required fields are marked *