Distribution of Primary and Specialized Metabolites in< &59; em> &59; Nigella sativa< &59;/em> &59; Seeds, a Spice with Vast Traditional and Historical Uses Academic Article uri icon

abstract

  • Black cumin (< &59; em> &59; Nigella< &59;/em> &59;< &59; em> &59; sativa< &59;/em> &59; L., Ranunculaceae) is an annual herb commonly used in the Middle East, India and nowadays gaining worldwide acceptance. Historical and traditional uses are extensively documented in ancient texts and historical documents. Black cumin seeds and oil are commonly used as a traditional tonic and remedy for many ailments as well as in confectionery and bakery. Little is known however about the mechanisms that allow the accumulation and localization of its active components in the seed. Chemical and anatomical evidence indicates the presence of active compounds in seed coats. Seed volatiles consist largely of olefinic and oxygenated monoterpenes, mainly< &59; em> &59; p- < &59;/em> &59; cymene, thymohydroquinone, thymoquinone, γ-terpinene and α-thujene …

publication date

  • January 1, 2012

published in

  •   Journal