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The consumption of mushrooms containing α-Amanitin (α-A) can lead to severe liver damage. In this study, toxicological experiments were conducted to confirm the protective effects of pomegranate seed oil (PSO) and black cumin oil (BCO) against α-A-induced hepatotoxicity. Rats exposed once to α-A (3 mg/kg bw, i.p.) or saline alone (0.1 ml, i.p.) were either left untreated or treated with PSO or BCO at a dose of 2 ml/kg bw/day by oral gavage on the same day, and the treatment was continued for 7 days. Serum aminotransferases (ALT and AST), alkaline phosphatase (ALP) and total protein levels were measured and the active caspase 3 (cl-caspase 3) was evaluated by western blotting in the liver. Serum ALT, AST and ALP levels tended to decrease in the α-A exposed group, but no statistically significant difference was found compared to the saline group (p > 0.05). PSO and BCO did not affect serum liver function tests in rats exposed to saline or α-A. α-A toxicity was demonstrated by a significant decrease in serum total protein level (p < 0.05), a significant increase in liver cl-caspase 3 expression (p < 0.05), and structural liver damage mainly characterized by mononuclear inflammation and steatosis. When α-A exposed rats were treated with BCO, the increase in cl-caspase 3 was not inhibited, on the contrary BCO increased cl-caspase 3 in healthy rats (p < 0.05). PSO significantly ameliorated α-A-induced cl-caspase 3 increase and inflammatory histopathology in the liver. Both PSO and BCO completely prevented α-A-induced protein degradation. The findings indicate that PSO and BCO may protect liver functions against α-A-induced hepatotoxicity, encouraging future comprehensive studies to test them at different doses and frequency. [Display omitted] • Effects of pomegranate seed oil and black cumin oil against α-Amanitin (α-A)-induced hepatotoxicity were studied in vivo. • α-A caused inflammatory histopathological damages in rat liver by increasing cl-caspase 3 level and protein degradation. • Black cumin oil did not decrease cl-caspase 3 in rats receiving α-A, but rather increased it in healthy rats. • Pomegranate seed oil significantly ameliorated α-A-induced cl-caspase 3 increase and inflammatory damage in the liver. • Both pomegranate seed oil and black cumin oil completely prevented α-A-induced protein degradation. [ABSTRACT FROM AUTHOR]

Purpose This study has been carried out to investigate the analgesic effect of black cumin oil on individuals with knee pain. Method The experimental group (n = 30) and control group (n = 30) have been randomly selected. The control group patients have continued their routine prescription. For the experimental group, black cumin oil has been applied by rubbing to their knees 3 times a week for 1 month. Findings As a result of the study, the mean VAS values of the patients in the experimental group has changed to 7.50 ± 0.97 on the 1st day and 6.30 ± 1.14 on the 30th day and there has been a significant decrease in pain severity in this group (p < 0.001). Results This study has shown that the pain relieving properties of black cumin oil is effective on geriatric individuals living with knee pain. [ABSTRACT FROM AUTHOR]

Abstract: Black cumin seed oil (BCSO) was tested for its inhibitory effect against some pathogenic bacteria (Staphylococcus aureus ATCC 6538, Escherichia coli ATCC 8739, Listeria monocytogenes Scott A and Salmonella enteritidis PT4) in Domiati cheese during cold storage. Physical, chemical and sensorial changes in cheese during storage were recorded. Pasteurized milk was inoculated before renneting with a mixed culture of bacteria at ca. 4 log CFUmL−1. In vitro and in situ supplementation with BCSO showed antimicrobial impact on the growth of S. aureus, E. coli, L. monocytogenes and S. enteritidis inoculated into media and cheese samples. Supplementing of cheese with BCSO (0.1% or 0.2%, w/w) significantly reduced the counts of the inoculated pathogens by ca. 1.3 log and 1.5 log CFUg−1 after 21days of storage. In addition, BCSO controlled the development of titratable acidity, limited the changes in ripening indices, flavor components and kept considerable physicochemical and sensorial properties of cheese. [Copyright &y& Elsevier]

Abstract: Blends (10% and 20%, w/w) of black cumin seed oil (BCSO) and coriander seed oil (CSO) with corn oil (CO) were formulated. Oxidative stability (OS) and radical scavenging activity (RSA) of CO and blends stored under oxidative conditions (60°C) for 15days were studied. By increasing the proportion of BCSO and CSO in CO, levels of polyunsaturated fatty acids (PUFA) decreased, while monounsaturated fatty acids (MUFA) content increased. Progression of oxidation was followed by measuring peroxide value (PV), conjugated dienes (CD) and conjugated trienes (CT). Inverse relationships were noted between PV and OS at termination of storage. Levels of CD and CT in CO, and blends, increased with increase in time. CO:BCSO and CO:CSO blends gave 12–22% and 26–36% inhibition of DPPH radicals, respectively. Oxidative stability of oil blends were better than CO, most likely as a consequence of changes in fatty acids and tocopherols’ profile, and minor bioactive lipids (e.g., sterols and phenolics) found in coriander and black cumin oils. [Copyright &y& Elsevier]