Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview

International Journal of Food Science & Technology (Impact Factor: 1.24). 07/2007; 42(10):1208 - 1218. DOI: 10.1111/j.1365-2621.2006.01417.x

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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    ABSTRACT: Nigella sativa L. (Black cumin) has showed a broad spectrum of pharmacological effects like antipyretic, analgesic, anti-inflammatory and antimicrobial. These activities may be related to the seeds oil. The most important chemical composition of hexanic extract of seeds was unsaturated fatty acids and essential oil. In this investigation the hexanic extract of seeds was topically applied to evaluate the healing efficiency of seeds oil on the second degree burn wound models in rats. Animal were randomly divided into three groups of six for each group. Silver sulfadiazine was applied as an antiseptic standard drug. Wound healing was assessed by the rate of contraction and histological characteristics in treated and untreated groups. On day 12, the extract-treated animals showed 81.20% reduction in the wound area and were significantly (P<0.05) more than control group 63.31%. Histological study showed fully grown regenerated epidermis on day 12 in treated rats. The present study suggests the burn wound healing action of seeds may be due to anti-inflammatory, antioxidant and antimicrobial activities of major compounds oil.
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    International Journal of Pharmacy and Pharmaceutical Sciences 01/2014; 6(10):228-232. · 1.59 Impact Factor
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    ABSTRACT: The article focuses on the extraction of ten phenolic acids from black cumin (Nigella sativa L.), pomegranate (Punica granatum L.) and flax (Linum usitatissimum L.) seed meals. The extracts have been fractionated as free, esterified and insoluble-bound phenolic compounds and quantitatively determined by HPLC–PDA. The analysed meals can be utilised for obtaining valuable phenolic acids. However, the distribution of phenolic compounds varies depending on the meal source. The insoluble-bound fraction has been the richest for the black cumin meal, both qualitatively and quantitatively, containing all ten analysed phenolics. In the pomegranate meal, the main phenolic has been gallic acid, accounting for nearly 48% in free form. The esterified form of the flaxseed meal has been abundant with ferulic (1025.44 ± 3.99 mg kg−1 dry weight), caffeic and p-coumaric acids. The total amount of phenolic acids would be underestimated if only free fractions would be taken into account, while neglecting esterified (for the pomegranate and flax meals) and insoluble-bound fractions (for the black cumin and pomegranate meals).
    International Journal of Food Science & Technology 01/2014; 49(1). · 1.24 Impact Factor


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May 29, 2014