Cumin (Cuminum cyminum) is a widely used as a spice for their special aromatic effect commonly in cuisines of India, Pakistan, North Africa, Middle East, Sri Lanka, Cuba, Northern Mexico and the Western China.
Cumin is known for its carminative, stimulant, diuretic, emmanogogic, antispasmodic and astringent properties. It is also used in treatment of diarrhea, dyspepsia and jaundice.
Polyphenols isolated from cumin have been reported to have antioxidant properties. Researchers have found the methanolic extract of cumin better free radical scavenger than standard ascorbic acid and other spices like coriander, ginger, cardamom and cinnamom. Phenolic compounds and essential oils of cumin are used as natural antioxidants, in flavoring the foods and in the treatment of toothache, diarrhea, epilepsy, dyspepsia, and jaundice.
Study shows that cumin seed grown in Tunisia a reported they contain good amounts of phenolic compounds which show considerable radical scavenging, carotene/linoleic acid chelating and reducing power activities.
Among the cumin varieties, bitter cumin showed the highest antioxidant activity followed by cumin and black cumin in different antioxidant systems.
Phenolic compounds might prevent cancer through antioxidant action and/or the modulation of several protein functions. Phenolics may inhibit carcinogenesis by affecting the molecular events in the initiation, promotion, and progression stages. Phenolics demonstrated agonism and/or antagonism of carcinogenesis related receptors such as aryl-hydrocarbon receptor, epidermal growth factor, and estrogen receptor β.
Antioxidant activity in cumin
