Archives in Food and Nutrition

All submissions of the EM system will be redirected to Online Manuscript Submission System. Authors are requested to submit articles directly to Online Manuscript Submission System of respective journal.
Reach Us +447723862070

Short Communication - Archives in Food and Nutrition (2020) Volume 3, Issue 3

Standardized black cumin seed oil cold press efficacy and bioavailability

 Black seed (Nigella sativa) is an annual flowering plant native to southwest Asia. It is used primarily in candies and liquors, as well as medicinally. Secondary sources report the seeds of the Nigella sativa plant have also been used medicinally for over 2000 years in the Middle East and in Southeast Asia. In many Arab, Asian, and African countries, black seed oil is used as a natural remedy for a wide range of diseases, including various allergies. The main potent active in the NS oil is the Thymoquinone (TQ). Orally, black seed is used for treating gastrointestinal conditions including gas, colic, diarrhoea, dysentery, constipation and haemorrhoids. It is also used orally for respiratory conditions, including asthma, allergies, cough, bronchitis, emphysema, flu, swine flu, and congestion. Additionally, it is used orally for hypertension, hyperlipidemia, cancer, and intestinal worms. Traditionally, black seed has been used for headache, toothache, nasal congestion, and intestinal worms. It has also been used for conjunctivitis, abscesses, and parasites. Topically, black seed is used for inflammatory conditions including rheumatism, and skin conditions. In foods, black seed is used as a flavouring or spice.

Author(s): Morris Zelkha

Abstract PDF

Get the App

Vizag Tech Summit