Basil contains flavonoids, polyphenols, eugenols and natural essential oils with strong antioxidant properties. These compounds have the ability to help the body neutralize free radicals - factors related to aging and many chronic metabolic diseases.
A scientific review published in the Journal of Herbal Medicine shows that the active ingredients in basil have the potential to support anti-inflammatory, antioxidant and cell protection.
In particular, eugenol - the compound that creates the characteristic aroma of basil is being studied for its ability to support the cardiovascular and nervous systems.
Some experimental studies show that eugenol may contribute to reducing inflammatory responses and supporting vasodilation to a certain extent.
However, the first advice for people who often eat basil is to pay attention to the origin and pre-processing method. Because basil is often eaten raw, it is at risk of carrying bacteria, parasites or pesticide residues if not washed properly.
Vegetables should be soaked in clean water, washed thoroughly under running water, and limit the use of vegetables with abnormal signs of waterlogging or wilting.
Basil essential oil has quite strong biological activity. If used too much in concentrated essential oil or supplements of unknown origin, the risk of digestive irritation or liver function effects can still occur in sensitive people.
Another piece of advice is not to completely rely on raw vegetables to "detoxify the body". In fact, the liver and kidneys are the organs that perform the main detoxification function of the body. The role of green vegetables is mainly to supplement antioxidants, fiber and support metabolism.
In addition to eating raw, experts recommend using basil in soups, salads or light herbal teas to diversify portions. Combining basil with olive oil or good fat-rich foods also helps the body absorb some antioxidant compounds more effectively.
However, pregnant women need to be careful with high-dose basil essential oils or concentrated extracts. Using basil as a common seasoning in meals is still considered much safer.
