Antimicrobial Properties of Ginger, Fennel Seeds and Basil Seeds

Ginger (Zingiber officinale), Ocimum basilicum L. (Lamiaceae), and fennel seeds have been used since ancient times mainly as herbs and spices. Traditionally, it is believed to have therapeutic properties to improve blood circulation, reduce inflammation, reduce the oxidation of cholesterol, and increase immune function, and control blood sugar levels. In various research studies, the extracts were found to have antimicrobial, antioxidant, and anticancer properties as they are rich in polyphenolic aromatic compounds and all of them contain their specific bioactive compounds. Ginger, fennel seeds, and basil seeds are rich in bioactive compounds such as gingerol, rosmarinic acid, chlorogenic acid, quercetin, and apigenin. They also contain high levels of polyunsaturated fatty acids, particularly alpha-linolenic acid, along with essential vitamins and antioxidant-rich compounds like polyphenols and tocopherols. In most food preservation, food preservatives are used in small quantities, as large amounts may cause harm. These spices are generally regarded as safe (GRAS) and can be used as food preservatives as it has medicinal properties. It is good for health and also plays an important role as a functional food.