Overview
- Provides a thorough breakdown of the chemical composition of the Nigella sativa seed, including the bioactive compound thymoquinone and its pharmacological properties
- Describes the health-promoting activities of the Nigella sativa seed, both in traditional medicine and contemporary nutraceuticals
- Discusses numerous technological applications of the Nigella sativa seed and seed oil in foodstuffs, cosmetics and pharmaceutical products
Part of the book series: Food Bioactive Ingredients (FBC)
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Table of contents (32 chapters)
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Front Matter
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Nigella sativa Seeds: Cultivation, Composition and Applications
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Front Matter
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Keywords
About this book
Recent developments in the field of nutrition have led to increased interest in herbs and medicinal plants as phytochemical-rich sources for functional food, nutraceuticals, and drugs. As research sheds light on the therapeutic potential of various bioactive phytochemicals, the demand for plant extracts and oils has increased.
Black cumin or black seeds (Nigella sativa) have particularly widespread nutritional and medicinal applications. In traditional medicine, black seeds are used to manage fatigue and chronic headache. Black seed oil is used as an antiseptic and analgesic remedy and for treatment of joint's pain and stiffness and can be mixed with sesame oil to treat dermatosis, abdominal disorders, cough, headache, fever, liver ailments, jaundice, sore eyes, and hemorrhoids. Thymoquinone, the main constituent in black seed volatile oil, has been shown to suppress carcinogenesis.
Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications presents in detail the chemical composition, therapeutic properties, and functionality of high-value oils, phytochemicals, nutrients, and volatiles of the Nigella sativa seed. Organized by formulation (seeds, fixed oil, essential oil, and extracts), chapters break this seed down into its chemical constituents and explore their role in the development of pharmaceuticals, nutraceuticals, novel food, natural drugs, and feed. Following numerous reports on the health-promoting activities of Nigella sativa, this is the first comprehensive presentation of the functional, nutritional, and pharmacological traits of Nigella sativa seeds and seed oil constituents.
Editors and Affiliations
About the editor
Mohamed Fawzy Ramadan is a Professor in the Agricultural Biochemistry Department at Zagazig University (Egypt). Since 2013, he is a Professor of Biochemistry and university consultant of international publishing at Umm Al-Qura University (Makkah, Saudi Arabia). He has published more than 220 research papers and reviews in international peer-reviewed journals, as well as several books and book chapters. He has been an invited speaker at several international conferences. Since 2003, Prof. Ramadan has served as a reviewer and editor in several highly-cited international journals, such as Journal of Medicinal Food and Journal of Advanced Research.
Bibliographic Information
Book Title: Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications
Editors: Mohamed Fawzy Ramadan
Series Title: Food Bioactive Ingredients
DOI: https://doi.org/10.1007/978-3-030-48798-0
Publisher: Springer Cham
eBook Packages: Biomedical and Life Sciences, Biomedical and Life Sciences (R0)
Copyright Information: Springer Nature Switzerland AG 2021
Hardcover ISBN: 978-3-030-48797-3Published: 25 November 2020
Softcover ISBN: 978-3-030-48800-0Published: 25 November 2021
eBook ISBN: 978-3-030-48798-0Published: 24 November 2020
Series ISSN: 2661-8958
Series E-ISSN: 2661-8966
Edition Number: 1
Number of Pages: XXII, 558
Number of Illustrations: 24 b/w illustrations, 35 illustrations in colour
Topics: Plant Sciences, Plant Biochemistry, Organic Chemistry, Food Science, Pharmaceutical Sciences/Technology, Nutrition