Chemistry, technology, and nutraceutical functions of cumin (Cuminum cyminum L): an overview
1Plantation Products Spices and Flavor Technology, Central Food Technological Research Institute, Mysore 570 020, India. sowbha@yahoo.com
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.
Related Concept Videos
Five-Membered Heterocyclic Aromatic Compounds: Overview
Chemotherapy-Induced Nausea and Vomiting: Cannabinoids
Two synthetic agonists of THC,...
Key Elements for Plant Nutrition
The Citric Acid Cycle: Overview
The citric...
Aromatic Compounds: Overview
In 1825, Faraday isolated benzene...
The Scientific Method
Generally, predictions are tested using carefully-designed experiments. Based on the outcome of these...

