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Nutraceutical Importance and Applications of Nigella sativa Seed Flour

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

Part of the book series: Food Bioactive Ingredients ((FBC))

Abstract

The concept of nutraceutical foods has emerged as a result of several research intercessions. Nigella sativa, commonly known as black cumin, a member of the Ranunculaceae family has widespread abundance across the globe especially in Eastern Europe and West Asia. Out of plants of medicinal importance, it has one of the richest histories since it has been used in the form of medicine having herbal origin by several civilizations. The composition of black cumin seed depends on several factors primarily geographic distribution, harvesting time and agronomic patterns adopted as well. The seeds have been reported to exert positive and beneficial effects on lowering serum lipid profile, triglycerides level and enhancing high-density lipoprotein levels. The significance of this seed is also attributed to thymoquinone which is present to a level of 25% in the seed oil. Black cumin is comprising mainly of proteins, carbohydrates, oil in addition to crude fibre and minerals. Iron, phosphorus, and calcium have been reported to be at high levels while calcium, magnesium, zinc, copper, and manganese have been reported in lower amounts. Studies have supported the inclusion of black cumin and its bioactive components daily for the overall improvement of health. Nigella sativa seed has been one of the most important antidiabetic plants highly recommended by traditional practitioners. Crude and purified components of Nigella sativa seeds have been known to impart manifold pharmacological effects including antihypertensive, hypoglycemic, antifungal, anti-inflammatory, and immune strengthening. Nigella sativa seed components have been also used in the production of functional cosmetic and dietary supplements as well. This chapter reports on the nutraceutical uses and applications of Nigella sativa seed flour.

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Abbreviations

ALL:

Acute lymphoblastic leukemia

BCS:

Black cumin seed

BWS:

Buckwheat seed

DM:

Diabetes mellitus

DW:

Dry weight

FBG:

Fasting blood glucose

FDA:

Food and Drug Administration

GAE:

Gallic acid equivalent

HbA1c:

Glycosylated hemoglobin

HDL:

High-density lipoprotein

HOMA-IR:

Homeostatic model assessment

LDL:

Low-density lipoprotein cholesterol

MDA:

Malondialdehyde

NS:

Nigella sativa

SOD:

Superoxide dismutase

STZ:

Streptozotocin

TC:

Total Cholesterol

TG:

Triglyceride

TQ:

Thymoquinone

VLDL:

Very low-density lipoprotein

WHO:

World Health Organization

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Authors and Affiliations

  1. Department of Food Engineering and Technology, Sant Longowal Institute of Engineering and Technology, Longowal, Punjab, India

    Jasmeet Kour

  2. Department of Food Science and Technology, University of Kashmir, Srinagar, Jammu and Kashmir, India

    Adil Gani

  3. Department of Industries and Commerce, District Industries Centre, Kathua, Jammu and Kashmir, India

    Vishal Sharma

  4. Division of Food Science and Technology, Sher-e-Kashmir University of Agricultural Science & Technology, Srinagar, Jammu and Kashmir, India

    Sajad Ahmad Sofi

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  1. Jasmeet Kour
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  2. Adil Gani
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  4. Sajad Ahmad Sofi
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  1. Umm Al-Qura University, Deanship of Scientific Research, Makkah, Saudi Arabia, Zagazig University, Agricultural Biochemistry Department, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Kour, J., Gani, A., Sharma, V., Sofi, S.A. (2021). Nutraceutical Importance and Applications of Nigella sativa Seed Flour. In: Fawzy Ramadan, M. (eds) Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-48798-0_14

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