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A review on potential antioxidant effects of Cumin (Cuminum cyminum), phytochemical Profile and its uses
  • Shahzad Sharif Mughal
Shahzad Sharif Mughal
Department of Chemistry, Lahore Garrison University


Spices are the structure squares of flavor in food. Their essential capacities are to give fragrance, surface what's more, shading to food. Moreover they likewise go about as additive, and give dietary, and medical advantages. Cumin (Cuminum cyminum) privately known as 'zeera' is a blooming plant in the family Apiaceae. It is generally utilized as a topping and seasoning in numerous eastern dishes. Cumin is known for its cell reinforcement properties. Despite the fact that the seeds of cumin (Cuminum cyminum L.) are generally utilized as a flavor for their unmistakable smell, they are likewise regularly utilized in customary medication to treat an assortment of ailments. The writing presents plentiful proof for the biomedical exercises of cumin, which have for the most part been attributed to its bioactive constituents, for example, terpenes, phenols, and flavonoids. Various pre-clinical and clinical preliminaries have explored its adequacy utilizing the seed oil, basic oil, and its fundamental constituent thymoquinone (TQ). Different investigations made in the most recent decades approve its wellbeing useful impacts especially in diabetes, dyslipidemia, hypertension, respiratory issues, fiery illnesses, and disease. These examinations uphold its utilization either autonomously or as an assistant alongside ordinary medications in respiratory issues, unfavorably susceptible rhinitis, dyspepsia, metabolic disorder, diabetes mellitus, provocative infections, and various kinds of human disease.