1. Assessment of black cumin (Nigella sativa L.) as a food ingredient and putative therapeutic agent.
- Author
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Burdock GA
- Subjects
- Animals, Dermatitis, Contact etiology, Dose-Response Relationship, Drug, Humans, Mice, Nigella sativa chemistry, Nigella sativa classification, Nigella sativa growth & development, Oils, Volatile administration & dosage, Plant Extracts pharmacology, Plants, Medicinal chemistry, Plants, Medicinal classification, Plants, Medicinal toxicity, Rats, Seeds, Spices, United States, United States Food and Drug Administration standards, Food Ingredients toxicity, Nigella sativa toxicity
- Abstract
The whole or ground seeds of the food ingredient Nigella sativa L., known in Western culture as "black cumin" or "black caraway", has a three-millennial history of use in Middle- and Far-Eastern cultures as a food ingredient. The seed and its extracts have also been increasingly reported as a successful therapeutic agent with efficacy often attributed to the presence of the powerful antioxidant, thymoquinone. However, quantitative analysis of the seed (especially the volatile fraction) yields widely variable results, which may be due to one or a combination of different crop origins or possible varietal differences, contamination/adulteration, method of extraction, stage of maturation of the extracted seed and other factors. Nonetheless, despite the reported wide variability in bioactive constituents, many publications cite quantifiable outcomes in in vitro and in vivo toxicity testing and in clinical trials. There are a few reports describing allergic reactions in humans when N. sativa extracts are applied to the skin. Notwithstanding the foregoing, N. sativa seeds, used as a food ingredient at historical levels of consumption and as traditionally practiced are safe and Generally Recognized As Safe., (Copyright © 2021. Published by Elsevier Inc.)
- Published
- 2022
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