Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed
Academic Press Inc (Verlag)
978-0-323-90788-0 (ISBN)
Black cumin's application as a food additive and flavoring agent have been reported in various countries around the world. Furthermore, previous studies have identified many volatile components present in N. sativa seeds, including thymoquinone, a main compound that has antioxidant, antimicrobial, anti-malarial, anti-cancer activities and help in treatment of bronchial asthma, ischemia and cardiovascular diseases, besides many other compounds that can induce pharmacological effects and have therapeutic potential in humans.
Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan. He is a professor at the Department of Biology, Faculty of Science & Arts, Alkamil, University of Jeddah, Saudi Arabia. He obtained his PhD in Natural Sciences at Münster University, Münster, Germany. Dr. Mariod was considered for inclusion in WHO‘S WHO in the World, 28th Edition by Marquis Who’s Who Publications in May of 2010. He was also classified among the top 2% global highly cited researchers published in PLOS Biology by Stanford University in 2019. Dr. Mariod has obtained more than eight innovations medals and awards as well as nine scholarships and grants. He serves as an editorial board member of more than nine international journals, he has published 212 articles in peer-reviewd journals, and he has edited three books for Elsevier, four books for Springer, and four other books for local and regional publishers in Arabic.
1. Introduction, agronomy, varieties and production of black cumin 2. The history of medicinal use of black cumin seed and its position in various cultures 3. Effect of climate, soil type, irrigation and agricultural practices on bioactive compounds of Black Cumin 4. Black cumin: Physiological, Morphological, growth and agricultural yield 5. Biochemical composition, carbohydrates, polysaccharides and Nutritional value of black cumin seeds 6. Black cumin seed oil, protein, protein concentrates and hydrolysate 7. Black cumin seeds as a potential functional food 8. Black cumin (Nigella sativa L.) essential oils and aroma quality 9. Effect of different food processing techniques on the composition of black cumin seed and seed oil 10. Black cumin seed as animal feed 11. Biological activities anti-inflammatory, anti-hyperlipidemic, anti-microbial of black cumin seeds 12. Therapeutic potentials of the Nigella sativa L. seed 13. Anti-hypercholesterolemic and anti-hyperglycaemic effects of black cumin seeds 14. The Anticancer Properties of Black cumin seed bioactive compounds 15. Antioxidant activity and phenolic content of black cumin seeds 16. Antibacterial, antimicrobial and anti-malarial effect of black seed oil 17. Neuroprotective effect of Black cumin seed and seed oil 18. Black cumin (Nigella sativa) to treat bronchial asthma, ischemia and cardiovascular diseases 19. Potential medicinal properties of black cumin (Nigella sativa) in traditional medicine
| Erscheinungsdatum | 18.11.2022 |
|---|---|
| Verlagsort | Oxford |
| Sprache | englisch |
| Maße | 152 x 229 mm |
| Gewicht | 430 g |
| Themenwelt | Technik ► Lebensmitteltechnologie |
| ISBN-10 | 0-323-90788-1 / 0323907881 |
| ISBN-13 | 978-0-323-90788-0 / 9780323907880 |
| Zustand | Neuware |
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