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Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview
Faculty
Agriculture
Year:
2007
Type of Publication:
Article
Pages:
1208-1218
Authors:
Ramadan, Mohamed Fawzy
DOI:
10.1111/j.1365-2621.2006.01417.x
Journal:
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY BLACKWELL PUBLISHING
Volume:
42
Research Area:
Food Science \& Technology
ISSN
ISI:000249486900008
Keywords :
antioxidant compounds, bioactive lipids, black cumin, crude seed oil, essential oil, fatty acids, Nigella sativa L., radical scavenging activity, thymoquinone
Abstract:
Non-conventional seeds are being considered because their constituents have unique chemical properties and may augment the supply of nutritional and functional products. Black cumin (Nigella sativa L.) seeds and its crude or essential oils have been widely used in traditional nutritional and medicinal applications. Consequently, black cumin has been extensively studied for its nutritional value and biological activities. The black cumin oilseed had been shown to be anticancer, antidiabetic, antiradical and immunomodulator, analgesic, antimicrobial, anti-inflammatory, spasmolytic, bronchodilator, hepatoprotective, antihypertensive and renal protective. Moreover, black seeds have many antioxidative properties and activities. In consideration of potential utilisation, detailed knowledge on the composition of black cumin oilseed is of major importance. The diversity of applications to which black cumin can be put gives this oilseed great industrial importance. This review summarises the nutritional value, functional properties and nutraceutical applications of black cumin (N. sativa L.) oilseeds.
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