ABSTRACT
In recent years the use of plant-based additives has become widespread in order to prevent physical, chemical and microbiological deterioration of food, especially during storage. The most important reason for the preference of plant-derived materials is that they are natural and therefore do not have a negative impact on human health. One of these materials is the black cumin (Nigella sativa L.), which contains the essential oil. The black cumin is a family of Ranunculaceae and is a single annual herbaceous plant that is widely cultivated in many countries, especially in Eastern Mediterranean countries. Chemical composition of black cumin varies depending on the harvest season, type, and the climate and region of cultivation. Black cumin contains crude oil, which is composed of unsaturated fatty acids. The seeds contain low levels of essential oils, vitamins such as A, B1, B2, B6 and C, minerals such as Mg, Zn, Se, and carbohydrates. Due to its flavor, seasoning and fragrance, it is used in many bakery products and some cheese varieties and, therefore, it is an important spice source widely used among the people. Black cumin is known to be effective in the regulation of blood lipid level because of their effects on fat metabolism, regulation of blood pressure, and hypertensive effects. In recent years, black cumin is one of the most commonly used ingredients in health and food technology. Besides, black cumin’s volatile oil has antioxidant, anti-inflammatory, anti-diabetic and antiradical properties. In addition, the seeds of the black cumin are functional and are also used in cosmetic and dietary products. In this chapter, the nutritional content of black cumin, its use in food and effects on human health is discussed in detail.
