Search

Abstract This study was conducted to investigate the effects of dietary black cumin (Nigella sativa L.) oil on growth performance, hemato‐biochemical, and histopathology of cypermethrin‐intoxicated Nile tilapia. After determining the LC50 (96 h) value of cypermethrin, cypermethrin was added to the water at a ratio of 1:20 of this concentration, and the fish were fed for 42 days. To reduce the effects of cypermethrin, 1% black cumin oil was added to the fish feed as a potential protectant. Growth parameters, hematology, blood biochemistry, and histopathological changes of Nile tilapia were examined after the feeding period. In this study, the best growth was observed in the group fed with feed containing 1% black cumin oil, while the worst growth performance was observed in the group fed with water containing cypermethrin and without black cumin oil in the feed. As a result of the study, it was observed that black cumin oil added to the fish diet reduced the negative effects of water‐borne cypermethrin on growth, hematology, blood biochemistry, and histopathological parameters of Nile tilapia.

This study was conducted to investigate the effects of dietary black cumin (Nigella sativa L.) oil on growth performance, hemato‐biochemical, and histopathology of cypermethrin‐intoxicated Nile tilapia. After determining the LC50 (96 h) value of cypermethrin, cypermethrin was added to the water at a ratio of 1:20 of this concentration, and the fish were fed for 42 days. To reduce the effects of cypermethrin, 1% black cumin oil was added to the fish feed as a potential protectant. Growth parameters, hematology, blood biochemistry, and histopathological changes of Nile tilapia were examined after the feeding period. In this study, the best growth was observed in the group fed with feed containing 1% black cumin oil, while the worst growth performance was observed in the group fed with water containing cypermethrin and without black cumin oil in the feed. As a result of the study, it was observed that black cumin oil added to the fish diet reduced the negative effects of water‐borne cypermethrin on growth, hematology, blood biochemistry, and histopathological parameters of Nile tilapia. [ABSTRACT FROM AUTHOR]

The herbaceous plant black cumin (Nigella sativa L.) has a variety of medical benefits. For therapeutic uses, effective utilization of black cumin oil (BCO) depends upon its functional groups. The objective of the current study was to investigate the physicochemical characteristics, extraction methods' effects, shelf-life, and functional groups of BCO. Mechanical, cold, and Soxhlet extraction methods were used to extract oil from seeds. Proximate analysis of black cumin seeds showed 20.37 % protein, 34.24 % fat, 6.86 % moisture, 7.02 % ash, and 31.51 % carbohydrate. The density of mechanically extracted oil (MEO), Soxhlet extracted oil (SEO), Cold extracted oil (CEO), Locally labeled oil (LLO) and Locally unlabeled oil (LUO) were 0.957 g/cm3, 1.151 g/cm3, 1.170 g/cm3, 1.068 g/cm3 and 1.066 g/cm3, respectively, whereas the refractive indices were approximately similar in all oil samples. In terms of color, CEO and MEO were respectively the lightest and reddest ones among the oils. Initially, free fatty acid (FFA) contents in MEO, SEO, CEO, LCO and LUO were 6.663 %, 6.041 %, 8.214 %, 8.458 %, and 7.573 % respectively, where the highest peroxide value (PV), iodine value (IV) and saponification value (SV) were found as 26.232 mEq O2/kg, 122.275 g I2/100 g and 201.282 mg KOH/g in LCO, CEO and LUO. respectively. By 14 weeks of storage FFA, PV and SV in MEO increased from 6.663 to 14.289 %, 23.508 to 32.229 mEq O2/kg and 196.207–202.629 mg KOH/g respectively while IV decreased from 122.275 to 117.319 g I2/100 g. FTIR analysis reveals the MEO mostly consists of unsaturated fatty acids (cis). The overall findings conclude that MEO remains consumable until 10 weeks indicating a better stability against oxidation and rancidity.

This thesis, discusses the influence and quality of process parameters of pressing black cumin seeds on the yield of cold pressed oil. Pressing black cumin seeds was carried out on laboratory screw press for the production of cold pressed vegetable oils. Three products were obtained by pressing: crude oil, sludge oil and cake. During pressing, the process parameters were changed: the frequency of the electric motor, the temperature of the heater of the press head and the extension for the outlet of the cake. After pressing, sedimentation (natural precipitation) of the produced crude oil and vacuum filtration were performed to remove solid particles. Using standard methods, the quality of parameters of cold-pressed black cumin oil were determined: free fatty acids, peroxide value, insoluble impurities content and moisture content. The composition of fatty acids in oil was determined using gas chromatography. The obtained research results show that the pressing black cumin using a 5 mm cake outlet extension, a press heater head temperature of 110 ° C and an electric motor frequency of 20 Hz produced the largest amount of crude and cold-pressed black cumin oil. In the composition of fatty acids black cumin oil is dominated by linoleic and oleic fatty acids.

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.

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]

Copyright of Glasnik Zastite Bilja is the property of Zadruzna Stampa D.D. and its content may not be copied or emailed to multiple sites or posted to a listserv without the copyright holder's express written permission. However, users may print, download, or email articles for individual use. This abstract may be abridged. No warranty is given about the accuracy of the copy. Users should refer to the original published version of the material for the full abstract. (Copyright applies to all Abstracts.)

Black cumin oil (BC) contains certain phytochemicals, including phenolics, tocopherols, and sterols, which show strong oxidation stability. In this study, BC was blended with refined corn oil (CO) at two concentrations (5% and 10%, w/w) and stored in plastic and glass bottles under light and dark conditions. Under light-storage conditions, blended oils in plastic bottles showed lower peroxide value (PV) and conjugated diene value (CD) compared to the control sample than dark-storage. It was also aimed to examine the phthalate levels in oil samples and evaluate the products' safety. Five main phthalates, namely di(2-ethylhexyl) phthalate (DEHP), dibutyl phthalate (DBP), butyl-benzylphthalate (BBP), diisononyl phthalate (DiNP), and diisodecyl phthalate (DiDP), were evaluated. In dark and light storage conditions, the phthalate level was determined below the LOQ value in CO without added BCO in the plastic and glass bottles. In the plastic-packaged blended samples, DEHP was determined above the LOQ value in dark storage, while BBP was detected in addition to DEHP in the samples stored under the light. On the other hand, phthalate values were determined below the LOQ value in all samples stored in glass packages under the light. DEHP was the most abundant phthalate in plastic-packaged blended oils under light storage, ranging from below the LOQ (0.23 mg/kg) to 0.83 mg/kg. Based on the present findings, BC improved the stability of CO under light storage, and the phthalate levels of blended oils did not exceed the specific migration limits (SMLs) for each phthalate. [ABSTRACT FROM AUTHOR]

Black cumin oil adulteration has become a concern because it has numerous health benefits and a high price. Therefore, a simple, non-destructive, and rapid method to identify adulterations in black seed oil is necessary to protect the quality of the oils. This study aimed to perform a non-invasive method to authenticate black cumin oil by portable FT-NIR, FT-MIR, and Raman spectrometers. Spectra were collected with portable devices and analyzed using Soft Independent Modelling of Class Analogy (SIMCA) to generate a classification model to identify pure black cumin oil and partial least squares regression (PLSR) to predict the adulterant levels. For confirmation, the fatty acid profile of the oils was determined by gas chromatography (GC). SIMCA and PLSR models provided a very high performance in detecting adulterated samples in all portable units. These portable units showed great potential for rapid and non-destructive monitoring to identify adulterated black cumin oils. [ABSTRACT FROM AUTHOR]

Objectives: To assess differential effects of different materials combined with allograft on bone-to-implant contact and newly formed bone formation in dental implants with coronal defects histomorphometrically. Materials and Methods: The study was conducted on 24 male New Zealand white rabbits. Dental implants (3.0 × 10 mm) were placed at the center of defects (9 mm diameter, 4 mm depth) created in the tibial bones of the rabbits. Graft (GF, n=8), graft + rifamycin (GR, n=8), and graft + black cumin oil via orogastric route (GB, n=8) were applied on the coronal aspects of the implants for 28 days. Undecalcified histomorphometric analyses were conducted on slides stained with toluidine blue. Results: Bone-to-implant contact was 46.57% ± 3.59% in the graft, 67.12% ± 3.64% in the graft+rifamycin, and 55.62% ± 4.37% in the graft+black cumin oil groups. The percentage of new bone formation at the defect area was 34.71% ± 4.11% in the graft, 55.37% ± 4.89% in the graft + rifamycin, and 45.75% ± 3.69% in the graft + black cumin oil groups. In terms of new bone formation and bone-to-implant contact, graft + rifamycin and graft + black cumin oil groups were significantly different from the graft group. The differences between the graft + rifamycin and graft + black cumin oil groups were also statistically significant. Conclusion: Allogreft + rifamycin and orogastric black cumin oil were found to have positive effects on bone healing at sites with coronal defects. Rifamycin showed significantly greater favorable effects on bone-to-implant contact and new bone formation compared to black cumin oil.

Olive oil and black cumin seed oil have large areas of applications, and the most important of them are medical applications. They can be used to treat skin diseases. The black cumin seed oil has been used to treat eczema and psoriasis, while olive oil has been used to treat eczema and protect the skin. Many cosmetics products contain olive oil and black cumin seed oil. The major fatty acids composition of olive oil is palmitic acid (7.5-20%), oleic acid (55-83%), and linoleic acid (3.5-21%). The black cumin seed oil contains moisture, fat, protein, ash and total carbohydrates contents were in the range of 3.8 to 7.0%, 22.0 to 40.4%, 20.9 to 31.2%, 3.7 to 4.7% and 24.9 to 40%, respectively. Oleic and linoleic acids are essential fatty acids. These essential fatty acids are substances that the body needs in order to maintain cellular health as well as to prevent inflammation in the body. In this review, our motivation is to provide a comprehensive review of olive and Nigella sativa L. black cumin oils - their composition and biological activity. [ABSTRACT FROM AUTHOR]

The squirting cucumber plant is widely used in the treatment of sinusitis, rheumatism, and hepatitis.It is reported that the liquid obtained from fruits is widely used in the treatment of sinusitis among people, especially in Turkey. The active components of Nigella sativa seeds are shown to be effective in inflammatory diseases caused by histamine. In this study, it was aimed to create a spray form by extracting Ecballium elaterium and Cucurbita pepo plants, which are easily found in almost every region of Turkey, mixing them with black cumin oil which is used widely and traditionally, and using inactive ingredients. Firstly, the amounts of cucurbitacin D, I, B, E from Ecballium elaterium were determined by HPLC and validation of cucurbitacin active substance analytical method was performed. Physicochemical properties of the nasal spray including pH, osmolality, specific gravity, and viscosity values were determined. Skin irritation, sensitization, and cytotoxicity tests were performed on the final product. The total amount of cucurbitacin D, I, B, E in squirting cucumber was found to be about 4% of the fruit juice. The proportion of these substances was also examined in squash juice and was found to be 0.033% for the respective amount. Skin irritation, sensitization, and cytotoxicity tests were performed in the obtained product and no adverse effects were observed. In addition, physicochemical parameters of the spray, such as pH, osmolality, specific gravity, and viscosity were measured. Results were found as 6.179, 630 mOsmol/L, 55.4 Mpa/s and 1,080 g/cm3 at ph 25 ºC, respectively.

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]

In this study, effects of red (Palisada perforata and Gracilaria corticata), brown (Sargassum angustifolium and Polyclada indica) and green (Ulva compressa and Caulerpa taxifolia) Persian Gulf seaweed extracts on thermal kinetic parameters of black cumin (Nigella sativa) oil was investigated in comparison with those of BHT and α-tocopherol. Oxidative stability of black cumin oil samples were investigated using Rancimat at 363, 383, and 403 K. Apart from P. indica extract, all other seaweed extracts were effective on improving oxidative stability indices of black cumin oil samples. Red seaweed extracts were the most effective in reducing the severity of temperature-related effects on black cumin oil oxidation rate. In addition, these antioxidants were able to reduce black cumin oil oxidation by forming an activated complex with more structured configuration. The extent of decrease in frequency factor and entropy were 80.77% and 14.83% for G. corticata extract, respectively and also 82.66% and 15.45% for P. perforata extract, respectively. The highest increase in Gibbs free-energy of activation was observed for G. corticata extract followed by BHT, P. perforata extract, and α-tocopherol. In conclusion, red seaweed extracts can be proposed as suitable sources of natural antioxidants for improving oxidation kinetic of black cumin oil. [ABSTRACT FROM AUTHOR]

The study’s aim was to characterize the composition of Nigella sativa seed (NSO) and grape seed (GSO) oils, and to evaluate their cardioprotective and anti-inflammatory effect on isoproterenol (ISO)-induced ischemia in rats. Materials and Methods: NSO and GSO supplements were physicochemically characterized. Liquid chromatography–mass spectrometry (HPLC-MS), Fourier-transform infrared spectroscopy (FTIR), and gas chromatography–mass spectrometry (GC-MS) analyses were used to determine the phytochemical composition in the oils. Total polyphenol content (TPC) and in vitro antioxidant activity were also determined. Pretreatment with 4 mL/kg/day NSO or GSO was administered to rats for 14 days. The experimental ischemia was induced by a single administration of ISO 45 mg/kg after 14 days. An electrocardiogram (ECG) was performed initially and 24 h after ISO. Biological evaluation was done at the end of experiment. Results: The HPLC-MS, GC-MS, and FTIR analyses showed that both NSO and GSO are important sources of bioactive compounds, especially catechin and phenolic acids in GSO, while NSO was enriched in flavonoids and thymol derivatives. Pretreatment with GSO and NSO significantly reduced ventricular conduction, prevented the cardiotoxic effect of ISO in ventricular myocardium, and reduced the level of proinflammatory cytokines and CK-Mb. Conclusion: Both NSO and GSO were shown to have an anti-inflammatory and cardioprotective effect in ISO-induced ischemia.

Non - Conventional Seeds are being considered in the study due to their sole chemical compositions and functional properties. Black cumin seeds, frequently known as Black Seeds or Kalojeera in Bengali, are conventionally used for nutritional and medicinal purposes in Middle, Eastern and Western countries.The core objective of this analysis was to assess the foremost nutrients of Bangladeshi black cumin seeds and depiction of its oil. The proximate analysis indicated the seeds as a fibrous food containing pH 5.63 and also a good source of carbohydrate, protein, and lipid that were found subsequently in the amount of 29.18, 18.09 and 32.74 gm%. Its mineral content is also calculated to be rich where Calcium (Ca), Potassium (K), Magnesium (Mg), Sodium (Na), Phosphorus (P) and Iron (Fe) were determined at the amount of 579.33, 510.30, 218.33, 100, 91.5 and 41.80 mg/100gm, respectively. Screening for secondary metabolites showed the presence of alkaloids, flavonoids, saponins and tannins at the amount of 10.11, 3.78, 7.58 and 2.21 mg/100gm consequently. Primary characterization of seeds extracts oil indicated it as a good source of polyunsaturated fatty acids. [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]

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]

The control of pathogenic bacteria and oxidative factors is important to keep microbiological and physicochemical traits of meat products. In this study, cold-pressed black cumin seed oil (BCSO) was incorporated (at levels of 1, 2, and 4%, w/w) into ground beef meat (GBM) to test the antimicrobial activity of BCSO on the growth inhibition of food-borne pathogens ( Listeria monocytogenes Scott A and Salmonella Enteritidis PT4) artificially inoculated (~4.5 log CFU/g) in air-packed GBM during storage at 4 °C for 15 days. BCSO was analyzed for fatty acids, sterols, tocopherols, and thymoquinone using gas chromatography and high-performance liquid chromatography. BCSO induced higher inhibition zone (15-17 mm) against both pathogenic bacteria as compared with the control. The BCSO supplementation retarded the total bacterial count, while the food-borne pathogens were unable to grow in BCSO-supplemented GBM during cold storage for 15 days. After 15 days, S. Enteritidis PT4 was more resistant than L. monocytogenes Scott A in GBM supplemented with 4% BCSO. In general, the shelf life of BCSO-supplemented GBM was extended under refrigerated conditions with low microbial loads. BCSO-supplemented GBM also improved oxidative stability and sodium dodecyl sulfate polyacrylamide gel electrophoresis profile. [ABSTRACT FROM AUTHOR]

In the present study, black cumin oil in the rates of 0.00 % (the control), 0.10 %, 0.40 %, 0.70 %, 1.00 % and 1.30% was added to rainbow trout feed for 144 days. After the feeding process, trout were harvested and stored at 2 ± 1°C in ice, and changes in chemical, microbiological, and sensory parameters were examined periodically. According to sensory analyses, black cumin oil used in fish meat did not cause a perceptible sensory change for all groups. Chemical analyses showed that the addition of black cumin oil to fish feed led to higher total volatile basic nitrogen content in the fish flesh. During the storage period, the highest peroxide values were observed in the groups with 1.0% and 1.3% black cumin oil added, and the lowest were in the groups with 0.0% and 0.1% added oil. The highest microbial count value was observed in the control group. [ABSTRACT FROM PUBLISHER]

Background: Black cumin oil is obtained from the seeds of Nigella sativa L. which belongs to family Ranunculaceae. The seed oil has been reported to possess antitumor, antioxidant, antibacterial, anti-inflammatory, hypoglycemic, central nervous system depressant, antioxidant, and immunostimulatory activities. These bioactivities have been attributed to the fixed oil, volatile oil, or their components. Seed oil consisted of 15 saturated fatty acids (17%) and 17 unsaturated fatty acids (82.9%). Long chain fatty acids and medium chain fatty acids have been reported to increase oral bioavailability of peptides, antibiotics, and other important therapeutic agents. In earlier studies, permeation enhancement and bioenhancement of drugs has been done with black cumin oil. Objective: In order to recognize the mechanism of binding of fatty acids to P-glycoprotein (P-gp), linoleic acid, oleic acid, margaric acid, cis-11, 14-eicosadienoic acid, and stearic acid were selected for in silico studies, which were carried out using AutoDock 4.2, based on the Lamarckian genetic algorithm principle. Materials and Methods: Template search with BLAST and HHblits has been performed against the SWISS-MODEL template library. The target sequence was searched with BLAST against the primary amino acid sequence of P-gp from Rattus norvegicus. Results: The amount of energy needed by linoleic acid, oleic acid, eicosadienoic acid, margaric acid, and stearic acid to bind with P-gp were found to be − 10.60, −10.48, −9.95, −11.92, and − 10.37 kcal/mol, respectively. The obtained data support that all the selected fatty acids have contributed to inhibit P-gp activity thereby enhances the bioavailability of drugs. Conclusion: This study plays a significant role in finding hot spots in P-gp and may offer the further scope of designing potent and specific inhibitors of P-gp. [ABSTRACT FROM AUTHOR]

Background: Black cumin oil is obtained from the seeds of Nigella sativa L. which belongs to family Ranunculaceae. The seed oil has been reported to possess antitumor, antioxidant, antibacterial, anti-inflammatory, hypoglycemic, central nervous system depressant, antioxidant, and immunostimulatory activities. These bioactivities have been attributed to the fixed oil, volatile oil, or their components. Seed oil consisted of 15 saturated fatty acids (17%) and 17 unsaturated fatty acids (82.9%). Long chain fatty acids and medium chain fatty acids have been reported to increase oral bioavailability of peptides, antibiotics, and other important therapeutic agents. In earlier studies, permeation enhancement and bioenhancement of drugs has been done with black cumin oil. Objective: In order to recognize the mechanism of binding of fatty acids to P-glycoprotein (P-gp), linoleic acid, oleic acid, margaric acid, cis-11, 14-eicosadienoic acid, and stearic acid were selected for in silico studies, which were carried out using AutoDock 4.2, based on the Lamarckian genetic algorithm principle. Materials and Methods: Template search with BLAST and HHblits has been performed against the SWISS-MODEL template library. The target sequence was searched with BLAST against the primary amino acid sequence of P-gp from Rattus norvegicus. Results: The amount of energy needed by linoleic acid, oleic acid, eicosadienoic acid, margaric acid, and stearic acid to bind with P-gp were found to be -10.60, -10.48, -9.95, -11.92, and -10.37 kcal/mol, respectively. The obtained data support that all the selected fatty acids have contributed to inhibit P-gp activity thereby enhances the bioavailability of drugs. Conclusion: This study plays a significant role in finding hot spots in P-gp and may offer the further scope of designing potent and specific inhibitors of P-gp. [ABSTRACT FROM AUTHOR]

This study was conducted to determine effects of black cumin seeds or black cumin oil addition to quail rations on growth performance, carcass traits and some blood parameters. Totally 180 daily Japanese quail chicks were used. Chicks allocated four main groups each containing 45 chicks, and each main group divided into three subgroups each containing 15 chicks. A group was fed with basal starter diet for 1 -21th days and grower diet for 22-35th days (Control). Other groups were fed same diets but their diet added by 0.1% oxytetracycline (Positive control: PC), 1% black cumin seed (BCS) or 0.1% black cumin oil (BCO). At last of study 15 chicks from each main group were slaughtered for determination of carcass traits and blood serum parameters. Final average live weight of quails in PC and BCS groups were significantly higher than C group. There were no differences on live weight gain, feed consumption and feed conversion ratio among the groups on basis of whole study period. Carcass weight was lower in C group than the other groups, while there were no differences on carcass yield, leg, breast and wing ratio among the groups. Serum cholesterol concentration in BCO group was significantly lower than C group but there were no differences on Ca, P, VLDL, HDL, LDL, ALT, ALP, albumin, globulin, total protein concentrations among the groups. In conclusion, it was established that, as being in antibiotic added groups, addition of 1% black cumin seed to quail diet enhanced live weight, and 0.1 % black cumin oil had showed hypocholesterolemic affect. [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]

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]

The inhibition effect of natural black cumin oil on the corrosion of nickel in 0.1 M HCl solution was studied using galvanostatic and potentiodyanmic anodic polarization techniques. It was found that the inhibition efficiency increased with an increase in the inhibitor concentration of this oil. The inhibitive action of black cumin oil was attributed to the adsorption on metal surface. The adsorbed layer acts as a barrier between the metal surface and aggressive solution, leading to a decrease in the corrosion rate. The adsorption process follows the Langmuir adsorption isotherm. It was found also that black cumin oil provides good protection to nickel against pitting corrosion in sodium chloride solutions. [ABSTRACT FROM AUTHOR]

The effect of penetration enhancers like tulsi (basil) oil, eucalyptus oil, clove oil, black cumin oil, oleic acid and Tween 80 on the percutaneous absorption of model lipophilic drug-carvedilol was investigated using excised rat abdominal skin. Transdermal flux, permeability coefficient and enhancement factor were calculated for each penetration enhancer. Black cumin oil (5% v/v) was selected on the basis of its highest enhancement in permeation and was evaluated further for its mode of action using DSC, FTIR and histological studies. The results indicated that the oil shows its action by extraction of lipids from stratum corneum as well as by loosening the hydrogen bonds between ceramides subsequently leading to fluidization of the lipid bilayer. [ABSTRACT FROM AUTHOR]

In this study, lab-produced cold-pressed oil samples of black cumin (CPBCO), almond (CPAO), and walnut (CPWO) were compared with their commercial substitutes. Additionally, adulteration of cold-pressed oils with corn and sunflower oils was determined. Chemical information and fatty acid composition of the samples were obtained using Raman spectroscopy and gas chromatography, respectively. Raman spectra were analyzed with principal component analysis (PCA) and partial least squares-discriminant analysis (PLS-DA). The developed PCA models for the discrimination of CPBCO, CPAO, and CPWO from the adulterated samples explained 93.35%, 96.24, and 94.25% of the cumulative variances, respectively. Root mean squared error of calibration (RMSEC), root mean squared error of cross-validation (RMSECV), and root mean squared error of cross-prediction (RMSEP) values were found to be between 0.06 and 0.21, 0.03–0.11, and 0.05–0.21; 0.08–0.24, 0.06–0.15, and 0.08–0.25; and 0.05–0.18, 0.03–0.10, and 0.09–0.20 for the PLS-DA models of CPBCO, CPAO, and CPWO adulterations. The developed PCA models for the discrimination of CPBCO, CPAO, and CPWO from commercial samples explained 99.64%, 91.27, and 92.11% of the cumulative variances, respectively. These results indicate that Raman spectroscopy coupled with chemometrics could be potentially useful both for the discrimination of cold-pressed oils and for the rapid determination of adulteration with cheaper oils. • Cold-pressed oils were analyzed using Raman spectroscopy and chemometrics. • Lab-produced black cumin, almond and walnut oils differed from commercial samples. • Adulteration of cold-pressed oils with refined oils was determined successfully. [ABSTRACT FROM AUTHOR]

The study's aim was to characterize the composition of Nigella sativa seed (NSO) and grape seed (GSO) oils, and to evaluate their cardioprotective and anti-inflammatory effect on isoproterenol (ISO)-induced ischemia in rats. Materials and Methods: NSO and GSO supplements were physicochemically characterized. Liquid chromatography–mass spectrometry (HPLC-MS), Fourier-transform infrared spectroscopy (FTIR), and gas chromatography–mass spectrometry (GC-MS) analyses were used to determine the phytochemical composition in the oils. Total polyphenol content (TPC) and in vitro antioxidant activity were also determined. Pretreatment with 4 mL/kg/day NSO or GSO was administered to rats for 14 days. The experimental ischemia was induced by a single administration of ISO 45 mg/kg after 14 days. An electrocardiogram (ECG) was performed initially and 24 h after ISO. Biological evaluation was done at the end of experiment. Results: The HPLC-MS, GC-MS, and FTIR analyses showed that both NSO and GSO are important sources of bioactive compounds, especially catechin and phenolic acids in GSO, while NSO was enriched in flavonoids and thymol derivatives. Pretreatment with GSO and NSO significantly reduced ventricular conduction, prevented the cardiotoxic effect of ISO in ventricular myocardium, and reduced the level of proinflammatory cytokines and CK-Mb. Conclusion: Both NSO and GSO were shown to have an anti-inflammatory and cardioprotective effect in ISO-induced ischemia. [ABSTRACT FROM AUTHOR]