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Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed
Explores agronomy, cultivation, agricultural practices, biochemical, nutritional value and the medicinal uses of black cumin seeds (Nigella sativa)
Abdalbasit Adam Mariod (Edited by)
9780323907880, Elsevier Science
Paperback / softback, published 11 November 2022
268 pages
22.9 x 15.2 x 1.8 cm, 0.43 kg
Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N. sativa and its position in various cultures, agronomy, cultivation and agricultural practices. The book also brings the biochemical composition, carbohydrates, polysaccharides and nutritional value of black cumin seeds, while also exploring them as a potential functional food. Written by an international team of black cumin seeds researchers, this book aims to reach producers, nutraceuticals and pharmaceutical companies, unconventional oil producing companies, seed oils researchers, Institutes and research groups of medicinal plants, Food and chemistry students what they need to understand about the black cumin seed. Black cumin's application as a food additive and flavoring agent have been reported in various countries around the world. Furthermore, previous studies have identified many volatile components present in N. sativa seeds, including thymoquinone, a main compound that has antioxidant, antimicrobial, anti-malarial, anti-cancer activities and help in treatment of bronchial asthma, ischemia and cardiovascular diseases, besides many other compounds that can induce pharmacological effects and have therapeutic potential in humans.
1. Introduction, agronomy, varieties and production of black cumin 2. The history of medicinal use of black cumin seed and its position in various cultures 3. Effect of climate, soil type, irrigation and agricultural practices on bioactive compounds of Black Cumin 4. Black cumin: Physiological, Morphological, growth and agricultural yield 5. Biochemical composition, carbohydrates, polysaccharides and Nutritional value of black cumin seeds 6. Black cumin seed oil, protein, protein concentrates and hydrolysate 7. Black cumin seeds as a potential functional food 8. Black cumin (Nigella sativa L.) essential oils and aroma quality 9. Effect of different food processing techniques on the composition of black cumin seed and seed oil 10. Black cumin seed as animal feed 11. Biological activities anti-inflammatory, anti-hyperlipidemic, anti-microbial of black cumin seeds 12. Therapeutic potentials of the Nigella sativa L. seed 13. Anti-hypercholesterolemic and anti-hyperglycaemic effects of black cumin seeds 14. The Anticancer Properties of Black cumin seed bioactive compounds 15. Antioxidant activity and phenolic content of black cumin seeds 16. Antibacterial, antimicrobial and anti-malarial effect of black seed oil 17. Neuroprotective effect of Black cumin seed and seed oil 18. Black cumin (Nigella sativa) to treat bronchial asthma, ischemia and cardiovascular diseases 19. Potential medicinal properties of black cumin (Nigella sativa) in traditional medicine
Subject Areas: Food & beverage technology [TDCT]
