A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice.
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Title |
A Comprehensive Review of Bunium persicum: A Valuable Medicinal Spice.
Not Available |
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Creator |
Sangita Bansal, Kanika Sharma, Vikrant Gautam, Ajaz Ahmad Lone, Era Vaidya Malhotra, Sandeep Kumar, and Rakesh Singh
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Subject |
Bioactive films; black cumin; Bunium persicum; glucoselowering properties; medicinal plant; spice
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Description |
Not Available
Bunium persicum (Boiss), B. Fedtsch or Black cumin, is an economically important medicinal spice that is commonly used as a flavour enhancer and preservative in different food systems. It has also been used in Unani, Iranian, and Indian systems of traditional medicine. A member of the Apiaceae family, it possesses myriad phytochemicals, mainly cuminaldehyde, α-terpinene-7-al, γ-terpinene-7-al, γ-terpinene, ρ-cymene, β-Pinene, etc. and endows various proven therapeutic properties including antioxidant, antimicrobial, anti-inflammatory, lipid/glucose lowering activity, anticarcinogenic activities, etc. This plant grows in the wild in specific areas and is scarcely available and over-exploited; hence, its conservation (both, in vitro and in situ) is a major concern. Besides, negligible work has been done for molecular characterisation, identification and development of promising high yielding cultivars/varieties of this valuable plant. With the aim to attract the attention of potential stakeholders towards the immense potential and infinite qualities of black cumin, this review provides an insight in to the phytochemistry, economic importance, including food and therapeutic uses; morphological, biochemical, and molecular characteristics of Bunium persicum, along with the efforts towards its conservation and a way forward. Not Available |
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Date |
2021-11-17T07:05:53Z
2021-11-17T07:05:53Z 2021-05-28 |
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Type |
Review Paper
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Identifier |
Not Available
Not Available http://krishi.icar.gov.in/jspui/handle/123456789/67488 |
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Language |
English
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Relation |
Not Available;
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