Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed

1st Edition - November 5, 2022
Imprint: Academic Press
Editor: Abdalbasit Adam Mariod
Language: English
Paperback ISBN:
9 7 8 - 0 - 3 2 3 - 9 0 7 8 8 - 0
eBook ISBN:
9 7 8 - 0 - 3 2 3 - 9 1 4 3 6 - 9

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

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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.

Cover image
Title page
Table of Contents
Copyright
List of contributors
Chapter One. Introduction, agronomy, varieties, and production of black cumin seed
1.1. Introduction
1.2. Importance of black cumin
1.3. Origin of black cumin
1.4. Adaptation of black cumin
1.5. Varieties of black cumin
1.6. Production of black cumin
1.7. Conclusion
Chapter Two. The history of medicinal use of black cumin seed and its position in various cultures
2.1. Introduction
2.2. History of medicinal use of black cumin seed
2.3. Black cumin seed and its position in various cultures
2.4. Conclusion
Chapter Three. Effects of climate, soil type, irrigation and selected agricultural practices on yield and seeds quality bioactive compounds of black cumin
3.1. Introduction
3.2. Bioactive compounds of black cumin
3.3. Black cumin ecology and growing conditions
3.4. Irrigation and water management on bioactive compounds of black cumin
3.5. Effect of fertilizers and soil type on bioactive ingredients of black cumin
3.6. Conclusion
Chapter four. Black cumin: morphology, physiology, growth, and agricultural yield
4.1. Botanical aspect of black cumin
4.2. Black cumin physiology
4.3. Conclusion
Chapter Five. Nutritional, biochemical, and functional characteristics of black cumin seeds
5.1. Introduction
5.2. Black cumin biochemical components
5.3. Nutritional value of black cumin seeds
5.4. Carbohydrates in black cumin seeds
5.5. Proteins in black cumin seeds
5.6. Vitamins and minerals in black cumin seeds
5.7. Black cumin seeds contain lipids
5.8. Black cumin seed polysaccharide
5.9. Structural attributes of BCSP
5.10. Black cumin seed polysaccharide functional properties
5.11. The polysaccharide of black cumin extraction
5.12. Conclusion
Chapter Six. Black cumin seed oil, protein, protein concentrates, and hydrolysate
6.1. Introduction
6.2. Black cumin and its importance
6.3. Black cumin seed oil
6.4. Protein of black cumin seeds and its extraction
6.5. Black cumin seed protein hydrolysate
6.6. Conclusion
Chapter Seven. Functional properties and applications of black cumin (Nigella sativa L) seeds
7.1. Introduction
7.2. Botanical overview of Nigella sativa L.
7.3. Medicinal application of black cumin seeds
7.4. Food application of black cumin seeds
7.5. Functional application of black cumin seed press waste material
7.6. Conclusion
Chapter Eight. Black cumin (Nigella sativa L.) essential oil and aroma quality
8.1. Introduction
8.2. Essential oil and its extraction
8.3. Aroma composition of Nigella sativa L.
8.4. Benefits and use of Nigella sativa L.
8.5. Conclusion
Chapter Nine. Effect of different food processing techniques on the composition of black cumin seed and seed oil
9.1. Introduction
9.2. Traditional or conventional processing techniques of black cumin seed and seed oil
9.3. Current/advanced food processing techniques on the composition of black cumin seed oil, their advantages and disadvantages
9.4. Purification techniques for black cumin seed and seed oil
9.5. Conclusion
Chapter Ten. Biological activities: antiinflammatory, antihyperlipidemic, and antimicrobial of black cumin seeds
10.1. Introduction
10.2. Chemical composition
10.3. Biological activities
10.4. Antiinflammatory activity
10.5. Antihyperlipidemic properties
10.6. Antimicrobial properties
10.7. Conclusion
Chapter Eleven. Black cumin seeds as animal feed
11.1. Introduction
11.2. Discussion
11.3. Conclusion
Chapter Twelve. Therapeutic potential of Nigella sativa
12.1. Introduction
12.2. Clinical therapeutic potential of Nigella sativa
12.3. Nonclinical study
12.4. Conclusion
Chapter Thirteen. Antihypercholesterolemic and antihyperglycemic activity of Nigella sativa
13.1. Introduction
13.2. Antihypercholesterolemic activity of Nigella sativa in hypercholesterolemic-induced animal model
13.3. Hypocholesterolemic effects of Nigella sativa in clinical trial
13.4. Antiatherogenic effects of Nigella sativa
13.5. Antihyperglycemic effects of Nigella sativa
13.6. Mechanism of action of Nigella sativa as antihypercholesterolemic and antihyperglycemic agent
Chapter Fourteen. Anticancer activity of black cumin seed bioactive compounds
14.1. Introduction
14.2. Discussion
14.3. Conclusion
Chapter Fifteen. Antioxidant activity and phenolic content of black cumin seeds
15.1. Introduction
15.2. Antioxidant and oxidative stress
15.3. Phenolic compounds
15.4. Antioxidant properties and phenolic constituents of black cumin seeds
15.5. Effect of processing methods on the antioxidant activity and phenolic content of black cumin seeds
15.6. Phenolic compounds in black cumin seeds
15.7. Conclusion
Chapter Sixteen. Antibacterial, antimicrobial, and antimalarial effect of black seed oil
16.1. Introduction
16.2. Antibacterial activities of black seed oil
16.3. Antimicroorganism activities of black seed oil
16.4. Antimalarial activities of black seed oil
Chapter Seventeen. Neuroprotective effects of black cumin seed and seed oil
17.1. Introduction
17.2. Effects of thymoquinone on neuroinflammation
17.3. Effects of thymoquinone on migraine pain
17.4. Effects of thymoquinone on depression
17.5. Effects of thymoquinone on epilepsy
17.6. Effects of thymoquinone on Parkinson’s disease
17.7. Effects of thymoquinone on Alzheimer's disease
17.8. Effects of thymoquinone on cerebral ischemia
17.9. Impacts of thymoquinone traumatic brain injury
17.10. Effects of thymoquinone on multiple sclerosis
17.11. Impacts of thymoquinone on the spinal cord injury
17.12. Effects of thymoquinone on peripheral nerve injury
17.13. Neuroprotective effects of thymol
17.14. Effects of thymol on Alzheimer's disease
17.15. Effects of thymol on anxiety
17.16. Effects of thymol on dementia
17.17. Effects of thymol on depression
17.18. Impacts of thymol on epilepsy
17.19. Effects of thymol on Parkinson’s disease
17.20. Other thymol's impacts on nervous system
17.21. Neuroprotective effects of p-cymene
17.22. Neuroprotective effects of carvacrol
17.23. Conclusion
Chapter Eighteen. Black cumin (Nigella sativa) to treat bronchial asthma, ischemia, and cardiovascular diseases
18.1. Introduction
18.2. NS to treat ischemia and cardiovascular diseases
18.3. Conclusion
Chapter Nineteen. Potential medicinal properties of black cumin (Nigella sativa) in traditional medicine
19.1. Introduction
19.2. The miracle herb Nigella sativa
19.3. Medicinal properties of Nigella sativa in traditional medicine
19.4. Conclusion
Index

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Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed

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