ABSTRACT
Cumin with the scientific name of Cuminum cyminum belongs to the Apiaceae family. This plant is best cultivated in hot weather. Therefore, Mediterranean areas are considered an ideal location for the cultivation of this plant. Cumin is drought tolerant and needs fertile, well-drained soil. Cumin is one of the most popular spices in the Middle East countries like Iran, Turkey, Morocco, Algeria, and Sudan. Traditionally, cumin has been used as a therapeutic agent in gastrointestinal diseases, gynecological problems, respiratory ailments, toothache, epilepsy, diabetes, hypertension, neck mumps, and gonorrhea. Active compounds of cumin including alkaloids, anthraquinones, coumarins, flavonoids, fibers, minerals, monounsaturated fat, and vitamins are responsible for its antioxidant, antimicrobial, anticancer, anti-inflammatory, antidiabetic, antihyperlipidemic, anti-obesity, antinociceptive, and antineuropathic actions. The European Food Safety Authority has been announced that a Cumin cyminum L. is safe for all animal species at the proposed maximum use level of 30 µL/kg in feed or drinking water. However, it is necessary to assess the toxicity and safety of cumin before its application in human trials. In this chapter, it is aimed to investigate the biological effects of cumin on health and diseases.
