Cumin (Cuminum cyminum L.) from Traditional Uses to Potential Biomedical Applications. Issue 5 (May 2015)

• Record Type: Journal Article
• Authors: Mnif, Sami; Aifa, Sami
• Is Part Of: Chemistry & biodiversity. Volume 12:Issue 5(2015:May)
• Page Start: 733
• Page End: 742
• Publication Date: 2015-05
• Subjects: Biochemistry -- Periodicals; Molecular biology -- Periodicals; Biodiversity -- Periodicals; 572
• DOI: 10.1002/cbdv.201400305
• Languages: English
• ISSNs: 1612-1872

Abstract

<abstract abstract-type="main" xml:lang="en"> <title>Abstract</title> <p>Cumin (<italic>Cuminum cyminum</italic> L.) is a small annual and herbaceous plant belonging to the <italic>Apiaceae</italic> family. It is a multipurpose plant species cultivated in the Middle East, India, China, and several Mediterranean countries, including Tunisia. Its fruit, known as cumin seed, is most widely used for culinary and medicinal purposes. It is generally used as a food additive, popular spice, and flavoring agent in many cuisines. Cumin has also been widely used in traditional medicine to treat a variety of diseases, including hypolipidemia, cancer, and diabetes. The literature presents ample evidence for the biological and biomedical activities of cumin, which have generally been ascribed to its content and action of its active constituents, such as terpens, phenols, and flavonoids. The present paper provides an overview of phytochemical profile, biological activities, and ethnomedical and pharmacological uses of Cumin.</p> </abstract>