Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin): Biochemical and biological prospects toward health implications.

Mohammad Alrosan, Doa'a G F Al-U'datt, Sharifa Alkandari, Muhammad H Alu'datt, Taha Rababah, Sana Gammoh, Stan Kubow, Ahmed Allafi, Haneen K Al-Rashdan

Journal: Journal of food science 2024;89(4):1865-1893

PMID: 38407314

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Abstract

Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p-cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant, antimicrobial, antifungal, anti-inflammatory, anticancer, antidiabetic, antihypertensive, hypolipidemic, and antioxidant activities, which have potential applications for the prevention of a variety of chronic diseases. In the food industry, N. sativa improves the sensory qualities, shelf life, strength, and freshness of foods, such as bread, pizza, biscuits, cookies, and cakes. This review discusses the industrial use of N. sativa, which includes processing technologies to enhance its health-promoting properties as well as the isolation of nutraceutical components.

Address: Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait.; Department of Nutrition and Food Technology, Faculty of Agriculture, Jordan University of Science and Technology, Irbid, Jordan.; Department of Physiology and Biochemistry, Faculty of Medicine, Jordan University of Science and Technology, Irbid, Jordan.; Department of Food Science and Nutrition, College of Life Sciences, Kuwait University, Kuwait City, Kuwait.; Applied Science Research Center, Applied Science Private University, Amman, Jordan.; School of Dietetics and Human Nutrition, McGill University, Montreal, Quebec, Canada.

DOI: 10.1111/1750-3841.16981

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https://doi.org/10.1111/1750-3841.16981

MeSH Terms: Plant Extracts, Nigella sativa, Functional Food, Antioxidants, Plants, Medicinal