Chemistry, Technology, and Nutraceutical Functions of Cumin (<i>cuminum cyminum L</i>): An Overview
H.B. Sowbhagya
Critical Reviews in Food Science and Nutrition
Abstract
Cumin is a seed spice belonging to the family umbelliferae. Cumin and value added products from cumin are used in food flavoring and perfumery. Cumin contains volatile oil (3-4%), cuminaldehyde, the major active principle, which is present to an extent of 45-50%. Cumin and value added products from cumin, viz., cumin oil and oleoresin are exported. Cumin powder forms the main component of many spice mixes and curry powders. Cuminaldehyde is an important phytochemical and possesses many health benefits. Alcohol and water extract of cumin are reported to possess many nutraceutical properties like antiallergic, antioxidant, anti-platelet aggregation, and hypoglycemic. Cumin and value added products from cumin can be a good source of nutraceuticals with many biological activities. Incorporation of cumin into food products will have the benefits of a flavorant and nutraceutical at the same time. In the present review, the chemistry, processing, and biological activities of cumin and its components are discussed.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
alcohol and water extract of cumin possesses antiallergic, antioxidant, anti-platelet aggregation, and hypoglycemic properties
“Alcohol and water extract of cumin are reported to possess many nutraceutical properties like antiallergic, antioxidant, anti-platelet aggregation, and hypoglycemic”
cuminaldehyde possesses many health benefits
“Cuminaldehyde is an important phytochemical and possesses many health benefits”
cumin powder forms main component of many spice mixes and curry powders
“Cumin powder forms the main component of many spice mixes and curry powders”