Document Detail

Chemistry, Technology, and Nutraceutical Functions of Cumin (cuminum cyminum L): An Overview.
MedLine Citation:
PMID:  23035918     Owner:  NLM     Status:  In-Data-Review    
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.
H B Sowbhagya
Related Documents :
23444718 - The global alliance for improved nutrition (gain): a decade of partnerships to increase...
24940598 - Migrations of green turtles (chelonia mydas) between nesting and foraging grounds acros...
23265518 - A review of the liquid chromatographic methods for the determination of biogenic amines...
25086208 - Title: food shopping and weight concern: balancing consumer and body normality.
281278 - Anatomical characteristics of palatoglossus and the anterior faucial pillar.
15802468 - Interaction strength combinations and the overfishing of a marine food web.
Publication Detail:
Type:  Journal Article    
Journal Detail:
Title:  Critical reviews in food science and nutrition     Volume:  53     ISSN:  1549-7852     ISO Abbreviation:  Crit Rev Food Sci Nutr     Publication Date:  2013  
Date Detail:
Created Date:  2012-10-05     Completed Date:  -     Revised Date:  -    
Medline Journal Info:
Nlm Unique ID:  8914818     Medline TA:  Crit Rev Food Sci Nutr     Country:  England    
Other Details:
Languages:  eng     Pagination:  1-10     Citation Subset:  IM    
a Plantation Products Spices and Flavor Technology, Central Food Technological Research Institute , Mysore , 570 020 , India.
Export Citation:
APA/MLA Format     Download EndNote     Download BibTex
MeSH Terms

From MEDLINE®/PubMed®, a database of the U.S. National Library of Medicine

Previous Document:  Effect of coexisting chronic obstructive pulmonary disease and cognitive impairment on health outcom...
Next Document:  Antibiotic-resistant bacteria: a challenge for the food industry.