The Chemical Constituents and Pharmacological Effects of Nigella sativa | ||||
| Journal of Bioscience and Applied Research | ||||
| Article 3, Volume 4, Issue 4, December 2018, Page 389-400 PDF (489.93 K) | ||||
| Document Type: Original Article | ||||
| DOI: 10.21608/jbaar.2018.151793 | ||||
 View on SCiNiTO | ||||
| Author | ||||
Alyaa Majid  
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| Department of Chemistry, College of Science, University of Thi-Qar, Iraq | ||||
| Abstract | ||||
| This review provides a brief account of the various properties and medicinal usage of the black cumin seed (Nigella sativa). The literature information indicated that seed was extensively used in ancient and recent history as an effective herbal remedy against a wide spectrum of ailments and disease conditions particularly in rural communities in Asia, the Middle East and some other parts of the world. The seed was reported to have numerous biological and pharmacological properties including antioxidant, antibacterial, antifungal, antiparasitic, antiviral, anti-inflammatory, anticancer, antidiabetic, hepatoprotective, immunomodulatory and so many other beneficial medicinal effects. The therapeutic potential of the black cumin seed is mostly related to the presence of some pharmacologically active constituents such as thymoquinone, thymohydroquinone, dithymoquinone, thymol, nigellone and many other phytochemicals. The seed was also found to have a beneficial role in some aspects of poultry products such as improvement of bodyweight performance, feed conversion rate, carcass characteristics, egg production and egg quality when given as a feed additive. | ||||
| Keywords | ||||
| Black seed; Black cumin; Nigella sativa; Chemical constituents; pharmacology | ||||
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