Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications (Food Bioactive Ingredients)

June 14, 2021
Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications (Food Bioactive Ingredients)

Recent developments in the field of nutrition have led toincreased interest in herbs and medicinal plants asphytochemical-rich sources for functional food, nutraceuticals, anddrugs. As research sheds light on the therapeutic potential ofvarious bioactive phytochemicals, the demand for plant extracts andoils has increased.Black cumin or black seeds (Nigella sativa) have particularlywidespread nutritional and medicinal applications. In traditionalmedicine, black seeds are used to manage fatigue and chronicheadache. Black seed oil is used as an antiseptic and analgesicremedy and for treatment of joint's pain and stiffness and can bemixed with sesame oil to treat dermatosis, abdominal disorders,cough, headache, fever, liver ailments, jaundice, sore eyes, andhemorrhoids. Thymoquinone, the main constituent in black seedvolatile oil, has been shown to suppress carcinogenesis.Black cumin (Nigella sativa) seeds: Chemistry, Technology,Functionality, and Applications presents in detail the chemicalcomposition, therapeutic properties, and functionality ofhigh-value oils, phytochemicals, nutrients, and volatiles of theNigella sativa seed. Organized by formulation (seeds, fixed oil,essential oil, and extracts), chapters break this seed down intoits chemical constituents and explore their role in the developmentof pharmaceuticals, nutraceuticals, novel food, natural drugs, andfeed. Following numerous reports on the health-promoting activitiesof Nigella sativa, this is the first comprehensive presentation ofthe functional, nutritional, and pharmacological traits of Nigellasativa seeds and seed oil constituents.