Sweet basil (Ocimum basilicum L.) improves lipid metabolism in hypercholesterolemic rats

SummaryBackground and aimsSpices that are consumed as food adjuncts to enhance sensory quality of foods impart characteristic flavor, aroma and color to foods. Sweet basil (Ocimum basilicum L.) family of Labiatae is widely used in cooking for its culinary attributes. In this study we aimed at the investigation of the hypocholesterolemic and hypotriglyceridemic activities of the basil aqueous extract in high fat diet-induced hyperlipemic rats.MethodsHyperlipemia was developed by a high fat diet containing cholesterol, lard and cholic acid. At the beginning of the experiment animals were divided into three groups, one of them served as normolipidemic control group (NCG), the second hyperlipidemic control group (HCG), the third basil treated group (BTG).ResultsAfter 10 weeks treatment, sweet basil caused a significant decrease on plasma and liver total cholesterol (−42% with P < 0.02 and −62% with P < 0.05, respectively) and triglyceride (−39% with P < 0.02 and −57.6% with P < 0.01, respectively). Similar result was observed on plasma LDL-cholesterol concentrations (−54%; P < 0.02). Furthermore, the basil extract shows a significant ameliorative action on elevated atherogenic index (AI) and LDL/HDL-C ratio levels (−61% with P < 0.02 and −59% with P < 0.02, respectively).ConclusionsO. basilicum may contain polar products able to lower plasma lipid concentrations and might be beneficial in preventing hyperlipidemia and related cardiovascular diseases.