Morphological variability in holy basil (Ocimum tenuiflorum L.) from India

Malav, Pavan Kumar; Pandey, Anjula; Bhatt, K. C.; Krishnan, S. Gopala; Bisht, I. S.

doi:10.1007/s10722-015-0227-5

Cited by 27 publications

(13 citation statements)

References 21 publications

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“…Morphological study of O. gratissimum was done by Chirstian 2012 11 , Prabhu et al, 2009 12 . Morphological variability in holy basil was earlier reported by Malav et al, 2015 13 . The quadrangular transaction is frequently described for Lamiaceae (Metcalf and Chalk, 1988 14 ; Barroso, 1991) 15 , as well as the evident collenchymas in the four angles (Cronquist, 1981) 16 , which is considered of diagnostic value according to Metcalf and Chalk 1988 14 .…”

Section: Discussionsupporting

confidence: 60%

A Comparative Study of Morphological and Anatomical Structures of Four Ocimum Species in Uttarakhand, India

Rawat

Tiwari

Negi

2016

J. Drug Delivery Ther.

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In traditional systems of medicine along with holistic approach, different parts of basil (Ocimum spp.) have been prescribed for the treatment of various ailments. Morphological and anatomical characters play a vital role in plant based crude drug identification and standardization. This study aimed to characterize the morphological and anatomical structure of four different species of Ocimum such as Ocimum basilicum var thyrsiflora L. commonly named as Thai basil; Ocimum tenuiflorum L. as Holy or sacred basil; Ocimum gratissimum L. as Shrubby basil or Clove basil and Ocimum viride Willd. as Temple basil or Fever plant of Sierra Leone. This study is useful to correct identification judging the authencity of the plant and to differentiate these species from each other's while undertaking pharmacognostical characterization and evaluation.

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Section: Discussionsupporting

confidence: 60%

A Comparative Study of Morphological and Anatomical Structures of Four Ocimum Species in Uttarakhand, India

Rawat

Tiwari

Negi

2016

J. Drug Delivery Ther.

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“…In Sri Lanka, only two monotypes (plants bearing green leaves and purple leaves) of O. sanctum were present. However, in India, other than green and purple monotypes, Rama and Shyama monotypes were found among different clusters across the phytogeographical regions [13].…”

Section: Resultsmentioning

confidence: 91%

Comparison on Phytochemical and Physico-Chemical Parameters of Ocimum sanctum Linn Grown in Different Locations of Sri Lanka

Fonseka¹,

Arawwawala²,

Kulathunga³

2020

SIJTCM

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Objectives: To compare the phyto-chemical and physico-chemcial differences between green leaves monotype (MT 1) and purple leaves monotypes (MT 2) of Ocimum sanctum Linn grown in selected provinces of Sri Lanka. Methods: Essential oil was extracted by hydro-distillation using Clevenger type apparatus and analyzed by Gas Chromatography technique. Physico-chemical investigations were done according to WHO guidelines. Results: Highest amount of essential oil content was present for both MT 1 and MT 2 of O. sanctum collected from Southern Province. Moreover, methyl eugenol was present in O. sanctum in a range of 0.2-66% and compared to the MT 1 methyl eugenol content was higher in MT 2 of O. sanctum collected from all selected provinces. The highest percentage of eugenol was contained in MT 2 of O. sanctum and there is no significant dependency of the location. Further, it is very interesting to note that percentages of germacrene-D and β-elemene were both higher in MT 2 of O. sanctum in WP and SP respectively. However, there was no significant difference in terms of total ash or water soluble ash or acid insoluble ash between MT 1 and MT 2 collected from four provinces of Sri Lanka. Conclusion: Overall results revealed that MT 2 of O. sanctum collected from SP is more versatile in terms of oil content and chemical constituents.

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“…Identifying the factors that are involved in the intergenerational passage of knowledge pertaining to Indian cuisine improves our understanding of cultural traditions, cultural erosion, and cultural identity. But the transfer of the culinary torch from one generation to the next means much more than the passing of culture and cultural identity, especially because of the abundant medicinal health benefits of a majority of the spices and herbs used in Indian cooking (Dhandapani et al, 2002;Hemphill and Cobiac, 2006;Muthu et al, 2006;Srinivasan, 2010;Srivastava and Vankar, 2012;Kessler et al, 2013;Murugan et al, 2013;Malav et al, 2015;Siruguri and Bhat, 2015), as well as the linguistic connection created through the transfer of traditional food knowledge and practice. For many of the women in this study, intergenerational cuisine continuity ensured the health of generations to come.…”

Section: Passing the Torchmentioning

confidence: 99%

Indian Diaspora Gastronomy: On the Changing Use of Herbs and Spices Among Southern California's Indian Immigrant Women

Joseph¹,

Voeks²

2021

Front. Sustain. Food Syst.

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Southern California has witnessed a burgeoning Indian immigrant population in recent decades. And among the cultural features that most distinguishes Indians is their cuisine. Their use of herbs and spices in food and medicine, in particular, is tightly bound to language, religion, gender, and overall cultural identity. Identifying how Indian immigrants' culinary choices adapt to southern California's varied and often fast-food based gastronomy, particularly impacts on the inter-generational transmission of traditional culinary knowledge, is important in terms of understanding the role of cultural retention and assimilation, as well as culturally-defined notions of food in physical and psychological well-being. We explored these questions by means of interviews with 31 Indian immigrant women in southern California. Participants were selected by means of snowball sampling. Our working hypothesis was that problems with sourcing and cultural assimilation pressures would have eroded the use of traditional herbs and spices. A total of 66 herbs and spices (and associated seasonings) were reported. Of these, the highest frequency of use was recorded for turmeric (100% of respondents) followed by cilantro, cinnamon, clove, cumin, curry leaves, and ginger (all 97%). The highest Species Medicinal Use Values were recorded, in descending order, for turmeric, ginger, fenugreek seeds, clove, cinnamon, curry leaves, and Tulsi. Contrary to expectations, there was no significant association between years resident in the United States and decreasing use of herbs and spices. Indeed, in some cases the confluence of northern and southern Indian immigrant women with a new identity simply as “Indian” resulted in an increase in the knowledge and use of herbs and spices. Spices are nearly all locally sourced, and where specific herbs are not readily accessible, they are cultivated in homegardens or brought directly from India. Many Indian immigrants are relatively prosperous and able to travel frequently to and from India, thus maintaining close cultural ties with their homeland. Indian immigrant women are fully aware of the health benefits associated with the use of traditional herbs and spices, and all participants reported that Indian food is a healthier choice than American cuisine. Knowledge is passed via vertical transmission, primarily through mothers and grandmothers to daughters. Overall, there is little concern among female Indian immigrants to southern California that knowledge and use of their traditional herbs and spices are in a state of decline.

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Morphological variability in holy basil (Ocimum tenuiflorum L.) from India

Cited by 27 publications

References 21 publications

A Comparative Study of Morphological and Anatomical Structures of Four Ocimum Species in Uttarakhand, India

A Comparative Study of Morphological and Anatomical Structures of Four Ocimum Species in Uttarakhand, India

Comparison on Phytochemical and Physico-Chemical Parameters of Ocimum sanctum Linn Grown in Different Locations of Sri Lanka

Indian Diaspora Gastronomy: On the Changing Use of Herbs and Spices Among Southern California's Indian Immigrant Women

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