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Chem Biodivers. 2015 May;12(5):733-42. doi: 10.1002/cbdv.201400305.

Cumin (Cuminum cyminum L.) from traditional uses to potential biomedical applications.

Author information

1
Laboratory of Micro-organisms and Bio-molecules, Team of Molecular and Cellular Screening Processes, Centre of Biotechnology of Sfax, University of Sfax, P.O. Box 1177, 3018 Sfax, Tunisia, (phone: +216-74-871816; fax: +216-74-875818). sami.mnif@gmail.com.
2
Laboratory of Micro-organisms and Bio-molecules, Team of Molecular and Cellular Screening Processes, Centre of Biotechnology of Sfax, University of Sfax, P.O. Box 1177, 3018 Sfax, Tunisia, (phone: +216-74-871816; fax: +216-74-875818).

Abstract

Cumin (Cuminum cyminum L.) is a small annual and herbaceous plant belonging to the Apiaceae 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.

KEYWORDS:

Anticarcinogenic activity; Cuminum cyminum; Diabetes; Hypolipidermia

PMID:
26010662
DOI:
10.1002/cbdv.201400305
[Indexed for MEDLINE]

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