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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
 
Creator Sangita Bansal, Kanika Sharma, Vikrant Gautam, Ajaz Ahmad Lone, Era Vaidya Malhotra, Sandeep Kumar, and Rakesh Singh
 
Subject Bioactive films; black cumin; Bunium persicum; glucoselowering properties; medicinal plant; spice
 
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
 
Date 2021-11-17T07:05:53Z
2021-11-17T07:05:53Z
2021-05-28
 
Type Review Paper
 
Identifier Not Available
Not Available
http://krishi.icar.gov.in/jspui/handle/123456789/67488
 
Language English
 
Relation Not Available;