BASIL Sandra Pähklepa Horticulture 1. course Introduction • I have grown basil • Member of mint family • Belongs to the genus ocimum • The genus includes over sixty species of annuals Chemistry • Essential oils in the plant • Most basils contain methyl chavicol, eugenol and linalool • Methyl chavicol provides a sweet flavor Nutrition • Low in calories • No fat • Source of vitamin A • Also contains Calcium and smaller amounts of other vitamins Cultivation indoors • Growing indoors is challenging • Basil needs alot of water • As a tropical plant, basil requires plenty of heat and light • Good soil is sphagnum, perlite and wood chip mix • Cool white or warm white fluorescent tubes on a
Until I have reassurance that it doesn't have this effect on humans, I will not give soy to my children." Food is complex and humans are overconfident. Consider the antioxidants we've identi ed thus far in garden-variety thyme, as listed by Michael Pollan in a New York Times Magazine article: 4-Terpineol, alanine, anethole, apigenin, ascorbic acid, beta carotene, ca eic acid, camphene, carvacrol, chlorogenic acid, chrysoeriol, eriodictyol, eugenol, ferulic acid, gallic acid, gamma-terpinene isochlorogenic acid, isoeugenol, isothymonin, kaempferol, labiatic acid, lauric acid, linalyl acetate, luteolin, methionine, myrcene, myristic acid, naringenin, acid, lauric acid, linalyl acetate, luteolin, methionine, myrcene, myristic acid, naringenin, oleanolic acid, p-coumoric acid, p-hydroxy-benzoic acid, palmitic acid, rosmarinic acid, selenium, tannin, thymol, tryptophan, ursolic acid, vanillic acid. And that's just thyme.
as well as various products of the interactions concentration in the product. Therefore, with proteins and lipids. Some results of the amount of the smoke components depos- experiments point to the crucial role of the ited on the meats during smoking has a sig- fraction of smoke condensates containing nificant influence on the preservative effect. guaiacol and its four derivatives, eugenol, Generally, hot smoking decreases the number phenol, 3 cresols, 4-ethylphenol, 3 xylenols, of viable microorganisms in the products by tyglic acid, and 4 carbonyl compounds. one to two log cycles, whereby the effect increases with the rise in processing time and temperature. Among the most effective The Antimicrobial Activity of
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