The antioxidant capacity of holy basil was reported by Juliani and Simon (2002). It was 297 μmol Trolox equivalent per gram of dry weight for Trolox equivalent antioxidant activity (TEAC) with ABTS assay, and 420 μmol ascorbic acid
equivalent per gram of dry weight for ferric reducing antioxidant power (FRAP) assay. They also reported total phenolic content of holy basil was equal to 51.1 mg gallic acid equivalent per gram dry weight. Juntachote and Berghofer (2005)
showed that ethanolic extracts of holy basil showed good heat stability (80oC, 1 h), and had high antioxidative stability at neutral and acidic pH, exhibited strong superoxide anion scavenging,Fe2+ chelating activity and reducing power, and
also acted as lipoxygenase inhibitors.