Phytochemistry, pharmacological insights, and food science applications of natural bioactive compounds from Ocimum species with a focus on essential oils

Abstract Ocimum, commonly known as basil, is a plant genus that belongs to the Lamiaceae family. It includes various species of herbs that are widely used for culinary and medicinal purposes. The essential oil (EO) and extract derived from Ocimum plants, particularly Ocimum, are popular for their aromatic properties and potential health benefits. The Lamiaceae family, renowned for its versatile applications, encompasses species used in diverse sectors, including the food, pharmaceutical, and perfumery industries. The Ocimum genus, a prominent member of this family, is acclaimed for its culinary applications and the chemical and biological properties. In the present review, we are providing a summary on Ocimum species; this review brings summarized information that has not been addressed or discussed by other authors; in this work, information can be obtained on different types of EO extractions, such as hydrodistillation, hydrodistillation assisted by microwaves, steam distillation, and supercritical extraction; questions about chemical composition are addressed; in addition, the pharmacological properties are well discussed; and finally, the application in food science and technology. Species of the genus Ocimum hold significant promise for applications across various industrial sectors. In pharmacology, these species demonstrate notable antiviral activities, including anti‐HIV properties. Furthermore, they possess substantial antioxidant potential, which can mitigate oxidative stress and function as potent neuroprotective agents. In the field of food science, Ocimum species exhibit properties that can extend shelf life. When encapsulated, these bioactive compounds enable controlled release, enhancing their efficacy. Additionally, Ocimum species exhibit strong antimicrobial potential, further broadening their applicability.