ABSTRACT
Sesame is an oilseed composed of approximately 23% carbohydrates, 12% total dietary fiber, 18% protein, and 50% fat (USDA Nutrient Database 2006) with primarily mono-and polyunsaturated fatty acids (37% oleic acid and 43% linoleic acid, respectively). It is also the richest source of lignans, which have bioactivities including antioxidative, tocopherol-sparing (Abe et al. 2005; KamalEldin et al. 1995; Wu et al. 2006), cholesterol-lowering (Hirata et al. 1996; Hirose et al. 1991; Wu et al. 2006), and antihypertensive effects (Matsumura et al. 1998). Hence, sesame lignans may reduce the risk of a number of diseases such as atherosclerosis, cancer, and cardiovascular disease (Hirata et al. 1996; Hirose et al. 1992; Matsumura et al. 1998). As its potential health benefits are understood, sesame consumption will likely increase.
