Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin) : Biochemical and biological prospects toward health implications
© 2024 Institute of Food Technologists..
Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p-cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant, antimicrobial, antifungal, anti-inflammatory, anticancer, antidiabetic, antihypertensive, hypolipidemic, and antioxidant activities, which have potential applications for the prevention of a variety of chronic diseases. In the food industry, N. sativa improves the sensory qualities, shelf life, strength, and freshness of foods, such as bread, pizza, biscuits, cookies, and cakes. This review discusses the industrial use of N. sativa, which includes processing technologies to enhance its health-promoting properties as well as the isolation of nutraceutical components.
| Medienart: |
E-Artikel |
|---|
| Erscheinungsjahr: |
2024 |
|---|---|
| Erschienen: |
2024 |
| Enthalten in: |
Zur Gesamtaufnahme - volume:89 |
|---|---|
| Enthalten in: |
Journal of food science - 89(2024), 4 vom: 28. Apr., Seite 1865-1893 |
| Sprache: |
Englisch |
|---|
| Beteiligte Personen: |
Alu'datt, Muhammad H [VerfasserIn] |
|---|
| Links: |
|---|
| Themen: |
Antioxidant |
|---|
| Anmerkungen: |
Date Completed 12.04.2024 Date Revised 12.04.2024 published: Print-Electronic Citation Status MEDLINE |
|---|
| doi: |
10.1111/1750-3841.16981 |
|---|
| funding: |
|
|---|---|
| Förderinstitution / Projekttitel: |
|
| PPN (Katalog-ID): |
NLM368972879 |
|---|
| LEADER | 01000caa a22002652 4500 | ||
|---|---|---|---|
| 001 | NLM368972879 | ||
| 003 | DE-627 | ||
| 005 | 20240412232854.0 | ||
| 007 | cr uuu---uuuuu | ||
| 008 | 240229s2024 xx |||||o 00| ||eng c | ||
| 024 | 7 | |a 10.1111/1750-3841.16981 |2 doi | |
| 028 | 5 | 2 | |a pubmed24n1373.xml |
| 035 | |a (DE-627)NLM368972879 | ||
| 035 | |a (NLM)38407314 | ||
| 040 | |a DE-627 |b ger |c DE-627 |e rakwb | ||
| 041 | |a eng | ||
| 100 | 1 | |a Alu'datt, Muhammad H |e verfasserin |4 aut | |
| 245 | 1 | 0 | |a Designing novel industrial and functional foods using the bioactive compounds from Nigella sativa L. (black cumin) |b Biochemical and biological prospects toward health implications |
| 264 | 1 | |c 2024 | |
| 336 | |a Text |b txt |2 rdacontent | ||
| 337 | |a ƒaComputermedien |b c |2 rdamedia | ||
| 338 | |a ƒa Online-Ressource |b cr |2 rdacarrier | ||
| 500 | |a Date Completed 12.04.2024 | ||
| 500 | |a Date Revised 12.04.2024 | ||
| 500 | |a published: Print-Electronic | ||
| 500 | |a Citation Status MEDLINE | ||
| 520 | |a © 2024 Institute of Food Technologists. | ||
| 520 | |a Nigella sativa is one of the nutraceuticals that has gained popularity and studied extensively in recent decades as it is considered a safe medicinal plant for use as a dietary supplement. N. sativa contains a wide variety of bioactive substances, which include polyphenols, volatile oils (thymoquinone and p-cymene), proteins, and peptides. The biological attributes of N. sativa include antioxidant, antimicrobial, antifungal, anti-inflammatory, anticancer, antidiabetic, antihypertensive, hypolipidemic, and antioxidant activities, which have potential applications for the prevention of a variety of chronic diseases. In the food industry, N. sativa improves the sensory qualities, shelf life, strength, and freshness of foods, such as bread, pizza, biscuits, cookies, and cakes. This review discusses the industrial use of N. sativa, which includes processing technologies to enhance its health-promoting properties as well as the isolation of nutraceutical components | ||
| 650 | 4 | |a Journal Article | |
| 650 | 4 | |a Review | |
| 650 | 4 | |a Nigella sativa | |
| 650 | 4 | |a antioxidant | |
| 650 | 4 | |a bioactive compounds | |
| 650 | 4 | |a biological properties | |
| 650 | 4 | |a industrial application | |
| 650 | 7 | |a Plant Extracts |2 NLM | |
| 650 | 7 | |a Antioxidants |2 NLM | |
| 700 | 1 | |a Rababah, Taha |e verfasserin |4 aut | |
| 700 | 1 | |a Al-U'datt, Doa'a G F |e verfasserin |4 aut | |
| 700 | 1 | |a Gammoh, Sana |e verfasserin |4 aut | |
| 700 | 1 | |a Alkandari, Sharifa |e verfasserin |4 aut | |
| 700 | 1 | |a Allafi, Ahmed |e verfasserin |4 aut | |
| 700 | 1 | |a Alrosan, Mohammad |e verfasserin |4 aut | |
| 700 | 1 | |a Kubow, Stan |e verfasserin |4 aut | |
| 700 | 1 | |a Al-Rashdan, Haneen K |e verfasserin |4 aut | |
| 773 | 0 | 8 | |i Enthalten in |t Journal of food science |d 1995 |g 89(2024), 4 vom: 28. Apr., Seite 1865-1893 |w (DE-627)NLM114360774 |x 1750-3841 |7 nnns |
| 773 | 1 | 8 | |g volume:89 |g year:2024 |g number:4 |g day:28 |g month:04 |g pages:1865-1893 |
| 856 | 4 | 0 | |u http://dx.doi.org/10.1111/1750-3841.16981 |3 Volltext |
| 912 | |a GBV_USEFLAG_A | ||
| 912 | |a GBV_NLM | ||
| 951 | |a AR | ||
| 952 | |d 89 |j 2024 |e 4 |b 28 |c 04 |h 1865-1893 | ||