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Abstract Background Polycystic ovary syndrome (PCOS) is one of the most common endocrine disorders of reproductive age women with a prevalence of 4-12%. The study aimed to investigate the potential benefit of adding thymoquinone to metformin in alleviating symptoms of polycystic ovarian syndrome. Two hundred seven overweight and obese PCOS patients were divided into two groups. Patients in group A received metformin 500 mg three times daily for 6 months. Patients in group B received a combination of metformin 500 mg and thymoquinone in the form of black cumin oil 500 mg capsules three times daily for 6 months. Follow-up was done after 3 and 6 months from the beginning of the study for evaluation of menstrual cycle pattern, body mass index, waist circumference, hip circumference, and waist:hip ratio, oral glucose tolerance test, glycosylated hemoglobin A1C, superoxide dismutase activity, and malondialdehyde concentration. Results Patients who received a combination of black cumin oil capsules and metformin, showed a significant decrease in number of patients suffering from amenorrhea or oligomenorrhea (P = 0.031), significant (P = 0.00) weight reduction (reduced BMI), and body fat redistribution (reduced W/H ratio), regaining oxidative balance with significant increase of SOD activity (P = 0.00) and decrease of MDA concentrations (P = 0.03). Regarding the number of prediabetic patients, there was no statistically significant difference (P = 0.89) when both groups were compared at the end of study period. Conclusions Black cumin oil supplementation constitutes a beneficial added value to metformin in ameliorating PCOS-related disorders with resumption of menstrual regularity, weight reduction, change of body fat distribution, and regaining oxidative balance.

Background: Polycystic ovary syndrome (PCOS) is one of the most common endocrine disorders of reproductive age women with a prevalence of 4-12%. The study aimed to investigate the potential benefit of adding thymoquinone to metformin in alleviating symptoms of polycystic ovarian syndrome. Two hundred seven overweight and obese PCOS patients were divided into two groups. Patients in group A received metformin 500 mg three times daily for 6 months. Patients in group B received a combination of metformin 500 mg and thymoquinone in the form of black cumin oil 500 mg capsules three times daily for 6 months. Follow-up was done after 3 and 6 months from the beginning of the study for evaluation of menstrual cycle pattern, body mass index, waist circumference, hip circumference, and waist:hip ratio, oral glucose tolerance test, glycosylated hemoglobin A1C, superoxide dismutase activity, and malondialdehyde concentration. Results: Patients who received a combination of black cumin oil capsules and metformin, showed a significant decrease in number of patients suffering from amenorrhea or oligomenorrhea (P = 0.031), significant (P = 0.00) weight reduction (reduced BMI), and body fat redistribution (reduced W/H ratio), regaining oxidative balance with significant increase of SOD activity (P = 0.00) and decrease of MDA concentrations (P = 0.03). Regarding the number of prediabetic patients, there was no statistically significant difference (P = 0.89) when both groups were compared at the end of study period. Conclusions: Black cumin oil supplementation constitutes a beneficial added value to metformin in ameliorating PCOS-related disorders with resumption of menstrual regularity, weight reduction, change of body fat distribution, and regaining oxidative balance. [ABSTRACT FROM AUTHOR]

Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin oil (BCO), which has high antioxidant activity due to its phenolic content. Four different mayonnaise formulations were used: Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO, which refer to a 0 (control), 5, 10, and 20% BCO replacement of total sunflower oil content, respectively. Thymoquinone content of the mayonnaises including BCO increased with the increasing BCO ratios. At the end of the storage for 4 weeks at 20 °C, peroxide values of Mayo-Control, Mayo-5% BCO, Mayo-10% BCO, and Mayo-20% BCO samples were recorded as 36.07 ± 1.51, 26.76 ± 0.67, 25.60 ± 0.57, and 17.66 ± 1.93 meq O2/kg oil, respectively. The conjugated diene and triene values of the mayonnaises prepared by adding BCO were lower than those of the control group during storage. Overall acceptability of Mayo-5% BCO in sensory analysis was higher than that of Mayo-Control. Using BCO in mayonnaise improved its oxidative stability and flavor. [ABSTRACT FROM AUTHOR]

This study examined the oxidation stability and volatile compounds in samples of black cumin seed oil at 60 and 100°C. Oxidative changes of black cumin oils followed by periodic determination of its conjugated dienes and trienes during accelerated conditions (60 and 100°C). Black cumin oil showed high resistance to oxidation during thermal oxidation (60 and 100°C). In addition to oxidative stability, volatile compounds in the oil were determined by headspace solid phase microextraction with gas chromatography-mass spectrometry analysis technique. The major componenent of the oil was p-cymene (44.77%) followed by thymoquinone (28.62%). Some volatile compounds were lost rapidly during thermal oxidation at the end of storage. Levels of thymoquinone, 4-terpineol, α-longipinene, carvacrol, and isolongifolene reduced slowly and remained more stable during storage at two temperatures (60 and 100°C). [ABSTRACT FROM PUBLISHER]