Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview

Journal article

Peer reviewed

International journal of food science & technology, Vol.42(10), pp.1208-1218

Received 25 October 2005; Accepted in revised form 31 July 2006

10/2007

Abstract

Antioxidant compounds

bioactive lipids

black cumin

crude seed oil

essential oil

fatty acids

Nigella sativa L

radical scavenging activity

thymoquinone

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Title: Nutritional value, functional properties and nutraceutical applications of black cumin (Nigella sativa L.): an overview
Creators - without role: Mohamed Fawzy Ramadan - Zagazig University
Publication Details: International journal of food science & technology, Vol.42(10), pp.1208-1218
Publisher: Blackwell Publishing Ltd
Edition: Received 25 October 2005; Accepted in revised form 31 July 2006
Number of pages: 14
Identifiers: 9931292708331
Academic Unit: Umm Al Qura University
Language: English
Resource Type: Journal article