The nutritional value and health properties of tahini and tahini-based products

Abstract

Tahini is an oily paste made from mechanically hulled, roasted and ground sesame, which is used as an ingredient in many traditional Middle Eastern recipes. It is rich in MUFAs, PUFAs, polyphenols, minerals and vitamins. Literature about the health effects of tahini consumption is limited since only two studies in human population and one study in animal model are available, so far. A 6-week supplementation with 28 g tahini in T2DM patients led to lower TG and hs-CRP and higher HDL-C levels. Additionally, consumption of 50 g tahini decreased plasma glucose and increased total phenolic content, urinary 8-iso-prostaglandin F2a and flow-mediated dilatation in healthy individuals postprandially. Moreover, in 40 male albino rats of Wistar strain, sesame butter decreased glucose and malondialdehyde and increased HDL-C and total antioxidant capacity compared to control. Hummus is a dip or spread made from boiled chickpeas, blended with tahini, lemon juice, olive oil, garlic and salt. It is rich in vitamins, minerals and different bioactive compounds including phytic acid, tannins, carotenoids, sterols, and other polyphenols. Hummus consumption has been positively related with weight management and glucose-insulin response. Halva is a low-moisture confectionery that contains tahini, sugar, citric acid and Saponaria officinalis root extract and its consumption has been found to ameliorate glycemic control. In conclusion, tahini could be beneficial regarding diabetes-induced inflammation, oxidative stress and endothelial function. Since more research is needed in order to confirm the aforementioned properties, tahini and tahini-based products seem to be a healthy choice, aiming at promoting healthy dietary patterns.