Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications
Springer International Publishing (Verlag)
978-3-030-48797-3 (ISBN)
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.
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.
1.Introduction to black cumin (Nigella sative): Chemistry, Technology, Functionality and Applications.- Section 1. Nigella sative seeds: Cultivation, Composition and Applications.- 2. Effect of cultivation, fertilization and irrigation practices on Nigella sative yield and quality.- 3. Morphological characters of Nigella sativa.- 4. Micro and macroscopic characterization of traded Nigella sativa seeds using applied systematics techniques.- 5. Composition of Nigella sativa seeds.- 6. Nigella sativa seed peptides (Thionins).- 7. Black cumin polysaccharides.- 8. Thymoquinone: Chemistry and cunctionality.- 9. Novel Prospective of Nigella sativa Essential Oil Analysis, Culinary and Medicinal Uses.- 10. Rediscovering Nigella Seeds Bioactives Chemical Composition using Metabolomics Technologies.- 11. Health promoting activities of Nigella sativa seeds.- 12. Nigella sativa seed extract in green synthesis and nanocomposite.- 13. Food applications of Nigella sative seeds.- 14. Nutraceutical importance and applications of Nigella sativa seed flour.- 15. Nigella sativa seed cake: nutraceutical significance and applications in the food and cosmetic industry.- 16. Nigella sative seeds in cosmetic products.- 17. Nigella sativa supplementation in ruminant diets: production, health, and environmental perspectives.- 18. Nigella sativa seeds and its derivatives in poultry feed.- 19. Nigella sative Seeds and Its Derivatives in Fish Feed.- Section 2: Nigella sative fixed oil: Chemistry, Technology, Functionality and Applications.- 20. Composition and Functionality of Nigella sativa Fixed Oil.- 21. Effect of processing on the composition and quality of Nigella sativa fixed oil.- 22. Food applications of Nigella sativa Fixed Oil.- 23. Health-Promoting Activities of Nigella sativa Fixed Oil.- 24. Micro- and Nano-encapsulation of Nigella sativa Oil.- 25. Biodiesel Production Potential of Nigella sativa Oil.- Section 3: Nigella sative essential oil: Chemistry, Technology, Functionality and Applications.- 26. Composition and functionality of Nigella sativa essential oil.- 27. Effect of processing on the composition and quality of Nigella sativa essential oil.- 28. Food applications of Nigella sativa essential oil.- 29. Health-promoting activities of Nigella sativa essential oil.- Section 4: Nigella sative seed extracts: Chemistry, Technology, Functionality and Applications.- 30. Composition and Functionality of Nigella sativa Seed Extracts.- 31. Nigella sativa seed extracts in functional foods and nutraceutical applications.- 32. Health promoting activities of Nigella sativa seed extracts.
| Erscheinungsdatum | 05.01.2021 |
|---|---|
| Reihe/Serie | Food Bioactive Ingredients |
| Zusatzinfo | XXII, 558 p. 59 illus., 35 illus. in color. |
| Verlagsort | Cham |
| Sprache | englisch |
| Maße | 155 x 235 mm |
| Gewicht | 1027 g |
| Themenwelt | Naturwissenschaften ► Biologie ► Botanik |
| Schlagworte | Antioxidants • Black seeds • Functional Foods • Specialty oils • Vitamin E |
| ISBN-10 | 3-030-48797-0 / 3030487970 |
| ISBN-13 | 978-3-030-48797-3 / 9783030487973 |
| Zustand | Neuware |
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