Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed

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Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed
Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed
Copyright
Contents
List of contributors
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
References
Further reading
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
References
Three - Effects of climate, soil type, irrigation and selected agricultural practices on yield and seeds quality bi ...
3.1 Introduction
3.2 Bioactive compounds of black cumin
3.2.1 Plausible impact of climate change on productivity 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
References
Four - Black cumin: morphology, physiology, growth, and agricultural yield
4.1 Botanical aspect of black cumin
4.1.1 Taxonomy of black cumin
4.1.2 Distribution of black cumin
4.1.3 Morphology of Nigella sativa L
4.2 Black cumin physiology
4.2.1 Nigella seed agriculture, growth, and yield
4.3 Conclusion
References
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
5.10.1 Water and oil-holding capacity of BCSP
5.10.2 Foaming capacity or ability of BCSP
5.10.3 Emulsifying ability
5.11 The polysaccharide of black cumin extraction
5.12 Conclusion
References
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
6.4.1 Protein concertation and amino acids profile
6.5 Black cumin seed protein hydrolysate
6.6 Conclusion
Acknowledgments
Declaration of conflicts of interest
References
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
References
Eight - Black cumin (Nigella sativa L.) essential oil and aroma quality
8.1 Introduction
8.1.1 Botanical description of Nigella sativa L.
8.1.2 Origin and distribution
8.1.3 Taxonomic classification
8.1.4 Morphology
8.2 Essential oil and its extraction
8.2.1 Nigella sativa essential oil extraction and its composition
8.3 Aroma composition of Nigella sativa L.
8.4 Benefits and use of Nigella sativa L.
8.5 Conclusion
Acknowledgment
References
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
9.2.1 Solvent extraction technology
9.2.1.1 Advantages of solvent extraction technology
9.2.1.2 Disadvantages of solvent extraction technology
9.2.2 Soxhlet extraction technology
9.2.2.1 Advantages of soxhlet extraction technology
9.2.2.2 Disadvantages of soxhlet extraction technology
9.2.3 Hydro/steam distillation
9.2.3.1 Advantages of hydro/steam distillation
9.2.3.2 Disadvantages of hydro/steam distillation
9.2.4 Maceration, infusion, percolation, and decoction technology
9.2.4.1 Advantages of maceration, infusion, percolation, and decoction processing technology
9.2.4.2 Disadvantages of maceration, infusion, percolation, and decoction processing technology
9.2.5 Mechanical oil extraction and processing technology
9.2.5.1 Advantages of mechanical oil extraction and processing technology
9.2.5.2 Disadvantages of mechanical oil extraction and processing technology
9.3 Current/advanced food processing techniques on the composition of black cumin seed oil, their advantages and disadvantages
9.3.1 Ultrasound-assisted extraction in the processing of black cumin seed oil
9.3.1.1 Advantages of ultrasound-assisted extraction of black cumin seed oil
9.3.1.2 Disadvantages of ultrasound-assisted extraction of black cumin seed oil
9.3.2 Microwave-assisted extraction of black cumin seed oil
9.3.2.1 Advantages of microwave-assisted extraction of black cumin seed oil
9.3.2.2 Disadvantages of microwave-assisted extraction
9.3.3 Enzyme-assisted extraction technology of black cumin seed oil
9.3.3.1 Advantages of enzyme-assisted extraction technology
9.3.3.2 Disadvantages of enzyme-assisted extraction technology
9.3.4 Supercritical fluid extraction of black cumin seed oil
9.3.4.1 Advantages of supercritical fluid extraction
9.3.4.2 Disadvantages of supercritical fluid extraction
9.4 Purification techniques for black cumin seed and seed oil
9.4.1 Column chromatography
9.4.2 Semipreparative high-performance liquid chromatography
9.4.3 Preparative supercritical fluid chromatography
9.4.4 High-speed countercurrent chromatography
9.4.5 Crystallization
9.5 Conclusion
References
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
10.6.1 Antibacterial activities
10.6.2 Antifungal properties
10.6.3 Antiparasitic properties
10.6.4 Antiviral properties
10.7 Conclusion
References
Eleven - Black cumin seeds as animal feed
11.1 Introduction
11.2 Discussion
11.2.1 Nutritional composition of BCUS
11.2.2 Phytochemical profiling of BCUS
11.2.3 BCUS as animal feed
11.2.3.1 BCUS as fish feed
11.2.3.2 BCUS as poultry breeds feed
11.2.3.3 BCUS as ruminants feed
11.3 Conclusion
References
Twelve - Therapeutic potential of Nigella sativa
12.1 Introduction
12.2 Clinical therapeutic potential of Nigella sativa
12.2.1 Improving thyroid status
12.2.2 Reduction of lipid profile and hypercholesterolemia
12.2.3 Therapy for insulin resistance syndrome
12.2.4 Improving reproductive system disorder
12.2.5 Nigella sativa significantly reduces rhinitis
12.3 Nonclinical study
12.3.1 Alleviates liver fibrosis
12.3.2 Antimicrobial efficacy
12.3.3 Antifungal properties of Nigella sativa seeds
12.3.4 Antidiabetic properties
12.3.5 Diabetic wound healing properties
12.3.6 Anticancer properties
12.4 Conclusion
References
Further reading
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
References
Fourteen - Anticancer activity of black cumin seed bioactive compounds
14.1 Introduction
14.2 Discussion
14.2.1 Anticancer phytochemical compounds of BCUS
14.2.2 Anticancer of BCUS bioactive compounds
14.2.2.1 Thymoquinone
14.2.2.2 Alpha-hederin
14.2.2.3 Thymol
14.2.2.4 Longifolene
14.2.2.5 Carvacrol
14.3 Conclusion
References
Fifteen - Antioxidant activity and phenolic content of black cumin seeds
15.1 Introduction
15.1.1 Black cumin seeds
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
References
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
References
Further reading
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
References
Eighteen - Black cumin (Nigella sativa) to treat bronchial asthma, ischemia, and cardiovascular diseases
18.1 Introduction
18.1.1 Nigella sativa or black cumin to treat bronchial asthma
18.2 NS to treat ischemia and cardiovascular diseases
18.3 Conclusion
References
Nineteen - Potential medicinal properties of black cumin (Nigella sativa) in traditional medicine
19.1 Introduction
19.1.1 The journey of traditional medicine
19.2 The miracle herb Nigella sativa
19.3 Medicinal properties of Nigella sativa in traditional medicine
19.4 Conclusion
References
Index
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