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Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed

  • 1st Edition - November 5, 2022
  • Latest edition
  • Editor: Abdalbasit Adam Mariod
  • Language: English

Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed covers the history of medicinal uses of N. sativa and its position in various cultures, agronomy, cultivati… Read more

Description

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.

Key features

  • Thoroughly explores the biochemical composition, nutritional values, functional and medicinal potentials of black cumin seed and where they can be grown worldwide
  • Covers the cultivation and agricultural practices of black cumin seeds
  • Brings medicinal uses of black cumin seeds, such as anti-malarial and anti-cancer activities
  • Details the biological activities of the black cumin seeds and its nutritional effects

Readership

Black cumin seed producers, Food and chemistry students, nutraceuticals and pharmaceutical companies, unconventional oils producing companies, seed oils researchers, Institutes and research groups of medicinal plants and botanic

Table of contents

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

Product details

  • Edition: 1
  • Latest edition
  • Published: November 11, 2022
  • Language: English

About the editor

AM

Abdalbasit Adam Mariod

Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan 2017. And he is a professor at the Department of Biological Sciences, Faculty of Science, University of Jeddah, KSA. He obtained his Bachelor of Food Science and Technology in Alexandria University, Egypt and a Master of Food Engineering at Gezira University, Sudan. He earned his Ph.D. in Natural Sciences at Münster University, Germany (2005). Dr. Mariod was considered for inclusion in WHO'S WHO in the World, 28th Edition (2011) by Marquis Who’s Who Publications May 2010. Professor Dr. Mariod worked as visiting professor in IBS/UPM Malaysia 2008-2010 as a senior research fellow in the program of bioactive compounds and he obtained TWAS-UNESCO ASSOCIATESHIP –2010-2013 Ref.3240230898 at Research Centre for Chemistry at the Indonesian Institute of Science (RCChem-LIPI), Bandung 40135, Indonesia. Dr. Mariod obtained more than 10 Innovations Medals and Awards and 9 Scholarships & Grants. He serves as an Editorial board member of more than 10 international Journals, he published 290 articles+chapters in peer reviewed journals, he edited and co-edited six books published by Elsevier and three books by Springer, one by intechopen, one by LAP LAMBERT and one by Cambridge scholar in English, and four other books by local and regional publishers in Arabic. Prof. Mariod worked as Head Research Unit and Innovation, College of Science and Arts-Alkamil, University of Jeddah, Saudi Arabia March 2015 -2019. Deputy Dean of Deanship of Scientific Research, Sudan University of Science & Technology Since March 2012. Deputy Dean of College of Graduate Studies, Sudan University of Science & Technology March 2011 to March 2012.
Affiliations and expertise
Professor of Food Science and Technology, Department of Biology, College of Science, University of Jeddah, Jeddah, Saudi Arabia

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