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Time of India

Tulsi may slow ageing & paralysis: PU study

1 2 Patna: Regular consumption of tulsi ( Ocimum sanctum ) not only promotes longevity but may also slow the progression of paralysis and neurodegenerative diseases , according to a recent study by life scientists at Patna University. Conducted by researchers Birendra Prasad, Nikhat Parween and Amber Jabeen, the study identifies eugenol, a major polyphenolic compound in tulsi, as a key bioactive molecule with significant pharmacological potential. Published in an international journal, the study says that extracts of Ocimum sanctum and eugenol enhanced lifespan and resilience against oxidative stress. The findings showed improved ageing outcomes and delayed paralysis in a genetically modified Alzheimer's model of Caenorhabditis elegans worms. The team used RP-HPLC to analyse phenolic components in the methanolic extract of tulsi. Worms were exposed to varying concentrations of the extract and eugenol and researchers assessed lifespan, health span, survival in the CL4176 Alzheimer's model and associated molecular mechanisms. by Taboola by Taboola Sponsored Links Sponsored Links Promoted Links Promoted Links You May Like Google Brain Co-Founder Andrew Ng, Recommends: Read These 5 Books And Turn Your Life Around Blinkist: Andrew Ng's Reading List Undo "Ocimum sanctum derives the privilege of being considered the queen of herbs owing to its wide array of medicinal and aesthetic qualities. Its high phytochemical content, particularly phenolics and flavonoids, contributes to its strong antioxidant properties," the researchers said. They added, "Eugenol, a major volatile compound found in clove oil and Ocimum sanctum, is a remarkably versatile molecule with a broad spectrum of pharmacological actions including antimicrobial, anti-inflammatory, analgesic, antioxidant and anticancer effects." The study highlights ageing as a complex process marked by declining physiological function and increased oxidative stress. " Antioxidants delay ageing by scavenging reactive oxygen species (ROS), which damage biomolecules such as DNA, proteins and lipids," the researchers said. They concluded that diets rich in polyphenols and flavonoids help mitigate oxidative stress, thereby supporting health and longevity.