Effects Of Cumin Research Articles

Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time

Effect of cumin on flavor and protein oxidation of roast lamb with different roasting time

Effects of cumin (Cuminum cyminum L.) essential oil and chronic heat stress on growth performance, carcass characteristics, serum biochemistry, antioxidant enzyme activity, and intestinal microbiology in broiler chickens.

This study was conducted on 600 one-day-old male broiler chicks, using a 2 × 6 factorial design (ambient temperature, A x feed additive, F), for a period of 42days. The chicks assigned to different groups were exposed to thermoneutral (TN, 24 ± 1°C) and constant heat stress (HT, 36 ± 1°C) conditions, and were only fed on a basal diet, and a basal diet supplemented with either 100mg/kg chloramphenicol, 50IU/kg α-tocopherol, or 200, 400, and 600mg/kg of cumin essential oil (CEO). The results showed that heat stress adversely affected performance and carcass characteristics, and increased both the mortality rate and footpad lesions. Moreover, constant chronic heat stress showed negative effects on serum biochemistry and the intestinal microbiota, increased antioxidant activity in both the plasma and breast meat, and increased counts of the pathogenic microorganisms in the small intestine. On the other hand, dietary CEO supplementation positively affected these parameters. CEO had a slight effect on performance, carcass characteristics, mortality rate and the incidence of footpad lesions. When compared to the control group, it was determined that CEO generally had a positive effect on lipid peroxidation in the plasma and tissues and decreased antioxidant enzyme activity. Furthermore, CEO positively affected serum biochemistry and counts of beneficial microorganisms in the small intestine.

Effect of cumin (Cuminum cyminum) seed supplementation on production performance, nutrient digestibility and haemato-biochemical profile of Mehsana goats

A study was carried out to investigate the effect of supplementation of cumin (Cuminum cyminum) seed (CS)on the production performance, nutrient digestibility and hemato-biochemical profiles of lactating Mehsana goats.Twenty lactating Mehsana goats (7 days post-partum) were assigned randomly into two groups (10 animals ineach), control (CON: fed basal diet without supplement) and treatment (CS: basal diet supplemented with10 g/animal/d of CS) for the duration of 60 days. The final body weight was significantly higher (38.09 vs. 34.04kg) in the animals of CS group than the CON group. Feeding of cumin seed to the lactating goats did not influencedaily dry matter intake. However, cumin seed supplementation increased milk yield (985 vs. 859 g/d), 4% FCM(818 vs 623 g/d) and ECM (952 vs. 742 g/d) as compared to the CON group. The percentages of milk fat, SNF, totalsolids and lactose were also improved by the supplementation of cumin seed. Apparent digestibility of dry matterwas comparable in CON and CS groups. However, the digestibilities of crude protein (58.19 vs. 66.97%), crude fibre(47.05 vs. 55.28%), ether extract (67.00 vs.75.82%) and nitrogen free extract (65.25 vs. 75.32%) were significantlyimproved in cumin supplemented group. There was no effect on haematological parameters between the CON andCS groups. The supplementation of cumin has significantly improved glucose concentration in CS group whencompared to the CON group. The concentrations of other estimated blood metabolites were not affected by thecumin supplementation in lactating goats. Based on the results of the present study, it can be concluded that cuminsupplementation in the diet of lactating Mehsana goats at the rate of 10 g/d improved milk yield, nutrient digestibility and feed efficiency without any adverse effect on haemato-biochemical parameters

The effect of Cumin on anthropometric measurements: A systematic review of randomized controlled clinical trials

Obesity and overweight are known as risk factors of cardiovascular diseases, hypertension, diabetes mellitus, osteoarthritis, and some cancers leading to increased morbidity and mortality. Cuminum cyminum L. is one of the medicinal plants belonging to the Apiaceae family. The native regions for this plant are India, Iran, the Mediterranean region, and Egypt. Cumin contains essential fatty acids and volatile oils, phenolic compounds, flavonoids, and terpenes. Cumin could be used as an anti-oxidant, anti-inflammatory, diuretic, anti-dyspepsia, and anti-obesity agent. Therefore, this systematic review was conducted to evaluate the efficacy of cumin on weight, BMI, waist circumference, and waist-hip ratio. PubMed, Scopus, ISI, science direct, and Google Scholar databases were searched for April 2020. Twelve studies were included for this systematic review. Cumin can modulate anthropometric indices in the obese and overweight population by activating some enzymes, increasing the expression of insulin‐responsive glucose transporter type 4, and preventing fat accumulation in the body. Cumin has anti-obesity effects on obese people. Thereby, more studies are required to assess the effect of different dosages of cumin on anthropometric indices. • Cuminum cyminum L. is one of the medicinal plants belonging to the Apiaceae family. • Cumin could be used as treatment of overweight and obesity, etc. due to having more than 100 different chemicals. • Cumin can effect on anthropometric indices in obese and overweight people by different mechanisms.

AGRONOMIC AND QUALITATIVE TRAITS OF SAFFRON AND CUMIN IN RESPONSE TO INTERCROPPING

As well as the expansion of land use due to the short period of saffron growth, its intercropping can also enhance yields and agronomic traits, which usually happens through weed control, shading, and the reduction of soil temperature and growth climate. Therefore, the effects of cumin seed rates in an intercropping on quantitative and qualitative characteristics of saffron were studied in a Randomized Complete Block Design (RCBD) with three replications in Zaveh, Torbat-E Heydariyeh, Iran, during 2016–2017. Treatments included five levels of cumin seed proportions (25, 50, 75 and 100% of the optimum density). The results of the study indicated the significant effect of cumin seed rates on all the measured traits of saffron except the number of flowers, daughter corms and leaves, as well as safranal value. The minimum and maximum weight of dry stigma was associated with the ratios of 100 and 25% of cumin seed, respectively. Any increase in the ratio of cumin seed by over 25% reduced the amount of other quantitative traits. The cumin seed ratio showed significant effects on the number of umbels per plant, the number of seeds per plant, and seed yield. Since the increase in the number of seeds per plant as a result of low ratios of cumin seed cannot compensate for the reduction of plants, therefore, lower yields would be attained. Totally, increasing shading and less competition, due to lower ratios of seed, improves physical, chemical and biological conditions of the soil, and helps to save more water. Such conditions improve the traits of corm, flower, and photosynthetic area, and so results in an economical saffron yield.

Role of Cumin in Management of Type 2 Diabetes Mellitus with respect to its Antidiabetic and Antioxidant Property

Diabetes is one of the most common metabolic disturbances associated with carbohydrates, lipids, proteins and relative or absolute insulin depletion. Hyperglycemia in type 2 diabetes (T2DM) leads to the increased lipid and decreased total antioxidant capacity followed by development of chronic complications due to oxidative stress. Cumin is one of the medicinal herbs which are being studied for antioxidant, antibacterial and effects. purpose of this study was to evaluate the effect of cumin on status, oxidative stress and antioxidant capacity in patients with T2DM. Two hundred patients with T2DM were selected in the randomized control trial, of which 100 subjects were enrolled as the study group was given 500 mg of cumin powder in capsule form daily along with their drug medication () for 3 months period while 100 subjects on medication of drug () were selected as the control group. Fasting plasma glucose, serum levels of lipid in the form of (MDA) and Total Antioxidant Capacity (TAC) were measured at baseline and also after a period of 3 months intervention period. The result showed a significant reduction in fasting plasma glucose level (FPGL), serum MDA and significant rise in serum TAC in study group by the end of 3 months of cumin supplementation period. Supplement action of cumin leads to improve , antioxidant and decrease oxidative stress in type 2 diabetes patients and could be useful in the management of T2DM.

Effects of cumin (Cuminum cyminum L.) essential oil supplementation on metabolic syndrome components: A randomized, triple-blind, placebo-controlled clinical trial.

Prevalence of metabolic syndrome (MetS), as a major health problem, is increasing. Very limited data exist on the effect of Cuminum cyminum L. essential oil (CuEO) on MetS components. Accordingly, this study aimed to examine the effect of CuEO supplementation on anthropometric indices, glycemic control, blood pressure, lipid profile, and insulin resistance in patients with MetS. In a randomized, triple-blind, placebo-controlled clinical trial, 56 patients with MetS aged 18-60 years received either 75 mg CuEO or placebo soft gel thrice daily for 8 weeks. Anthropometric indices and biochemical measurements were assessed at baseline and end of the study. At the end of study, except for diastolic blood pressure (DBP), the other assessed variables were not significantly different between two groups. In intra group analysis, placebo and CuEO groups both had nonsignificant decrements in DBP (mean difference [MD] with 95% CI: -3.31 [-7.11, 0.47] and -1.77 [-5.95, 2.40] mmHg, respectively). However, DBP was significantly lower in CuEO compared with the placebo group at the end of study (81.41 ± 5.88 vs. 84.09 ± 5.54 mmHg, MD with 95% CI: -3.98 [-7.60, -0.35] mmHg, p < .05). The results indicated that CuEO does not have any effect on MetS components, except for DBP in patients with MetS.

Effect of Cumin using Instead of the Industrial and Preservatives materials in Production methods of Hommous Tahina

The aim of this study was to investigate effect of using cumin instead of the industrial and preservatives materials by manufacturing ways of Hommous Tahini laboratory, and study its microbial, store, sensory and chemical properties. The results of the microbial test of the three samples showed that the sample (2) (soaking the grinded chickpeas in 60o C water inside 60o C water bath for 30 minutes) was better than the sample (1) (soaking the non-grinded chickpeas in water and soda at 0.05 ratio for 12 hours), and the sample (3) (soaking the non- grinded chickpeas in water for 12 hours). There was no bacteria and fungi (Molds and Yeasts ) growth in the product of sample (2) when it was stored in a freezer (-18o C) and then melted at room temperature (30o C) for 3 hours, and its storage time in a refrigerator was 5 days without tin opening and 3 days with tin opening. It got very good grade in the general acceptance property when it was tinned and ready to eat. The percentages of the chemical components on dry weight basis were 1.385, 4.22, 6.19, 24.4, 12.35, 98.61, 71.68 and 373.61 for moisture, ash, fat, fibers, protein, dry materials, carbohydrates and heat calories respectively.

Evaluation of Sensorial and Antimicrobial Effects of Cumin on Cottage Cheese

This study was conducted to investigate the effect of different levels of cumin powder on microbial and sensorial characteristics of cottage cheese. Each cheese sample (60 g) was packed into polyethylene plastic bag and put into containers. The containers were tightly closed and stored at room temperature for one week. Sensory evaluation was carried out at zero-day and microbial analysis was carried out at 0, 3 and 5 days interval. All sensory attributes were affected by cumin powder concentration. Cumin powder showed a strong antimicrobial effect and all sensory attributes were affected by cumin powder concentration. Treatment of cheese with 1% cumin powder is recommended for antimicrobial and sensorial quality.

Comparing the Effects of Cumin, Peppermint, and Milk of Magnesia on Gastrointestinal Complications after Caesarean Section

&lt;p&gt;&lt;strong&gt;CONTEXT:&lt;/strong&gt; Gastrointestinal problems are common after Cesarean section. During the past three decades, there has been an increasing trend in the use of herbal plants in the treatment of various medical conditions.&lt;strong&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;AIMS:&lt;/strong&gt; This study aimed to compare the effects of cumin, peppermint with magnesium hydroxide (milk of magnesia; MOM) on gastrointestinal complications of Caesarean section.&lt;strong&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;SETTINGS &amp;amp; DESIGN:&lt;/strong&gt; This randomized double-blind controlled trial was conducted in the Gynecology and Obstetrics Department of Imam Hospital (affiliated to Mazandaran University of Medical Sciences, Sari, Iran) during November 2013-August 2014. The project was approved by the Research Ethics Committee of Islamic Azad Medical University, Sari Branch (Iran).&lt;strong&gt;&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;MATERIAL &amp;amp; METHODS:&lt;/strong&gt; A total of 83 patients undergoing non-emergency Cesarean delivery in Imam Hospital were randomly selected. Patients with underlying diseases, history of gastrointestinal problems, fever, intestinal adhesion, longer-than-usual Cesarean section, and lack of cooperation were excluded. The subjects were informed about the study objectives and procedure and asked to provide written informed consent. They were then randomly assigned into three groups of cumin, peppermint, MOM. Gastrointestinal complications were assessed 20, 40, 60, and 120 minutes after drug administration.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;STATISTICAL ANALYSIS USED:&lt;/strong&gt; The collected data were analyzed using Fisher’s exact and chi-square tests in SPSS for Windows 18.0&lt;strong&gt;.&lt;/strong&gt;&lt;/p&gt;&lt;p&gt;&lt;strong&gt;RESULTS:&lt;/strong&gt;&lt;strong&gt; &lt;/strong&gt;There was no significant difference between three groups according to incidence of gastrointestinal side effects after Cesarean section at the mentioned intervals.&lt;/p&gt;&lt;p&gt;&lt;strong&gt;CONCLUSIONS:&lt;/strong&gt;&lt;strong&gt; &lt;/strong&gt;Cumin and peppermint were as effective as MOM.&lt;/p&gt;

Effects of Cumin (Cuminum Cyminum L.) Seed and Wild Mint (Mentha Longifolia L.) Leaf Extracts on the Shelf Life and Quality of Rainbow Trout (Oncorhynchus Mykiss) Fillets Stored at 4C ± 1

AbstractThe effects of Cumin (Cuminum cyminum L.) seed and Wild mint (Mentha longifolia L.) leaf extracts on microbiological, chemical and sensory changes of rainbow trout (Oncorhynchus mykiss) fillets stored at 4C ± 1 were investigated. The results showed that lipid oxidation and spoilage of the samples were significantly delayed in samples treated with a plant extract in comparison with the controls (P &lt; 0.05). The psychrophilic bacterial counts and total viable count values were above the acceptability limit (7 log10 colony‐forming unit/g) by the 6, 12, 15, 12 and 18th day of storage for the control: Cumin (3.0 %), Cumin (6.0 %), Wild mint (3.0 %) and Wild mint (6.0 %) treatments, respectively. The application of 6.0 % Wild mint leaf extract gave the best antioxidative and antimicrobial activities, as well as sensory scores, up to 18 days of storage. Sensory analysis results showed the treatment with a Wild mint extract had high quality and improved the beneficial effects on sensory properties. This research demonstrated that the Cumin and Wild mint extracts had significant effects on shelf‐life extension of fresh rainbow trout up to 12–18 days at refrigerated storage conditions and could be applied as natural preservatives for extending shelf life of fish products.Practical ApplicationsConsumer's awareness of well‐being and the demand for healthy and natural food products have caused much attention on using natural extract as preservative in food products. In this work, we investigated the effects of two natural extracts from Cumin Seed and Wild mint leaf on the quality of fish product, including chemical, microbiological and sensory qualities during refrigerated storage. To our knowledge, the application of Cumin Seed and Wild mint leaf extracts to extend the shelf life of fish product has not been studied previously.

Abstract 4646: Cumin extract prevents estrogen-associated breast cancer in ACI rats

Abstract Spices are highly chemoprotective because of their antioxidant, antiproliferative, and anti-inflammatory activities. We have previously demonstrated significant chemoprotective effects of cumin seed powder (7.5%, w/w) against estrogen-induced mammary tumorigenesis in ACI rats by inhibiting cell proliferation as well as cellular and molecular markers. Here we report the inhibition of E2-mediated mammary tumorigenesis by cumin extract (1%, w/w) that is equivalent to the dietary dose in our previous study. Three extractions of cumin seeds with 80% aqueous ethanol followed by evaporation provided 13% of total dried extract (w/w). Groups of female ACI rats were given either AIN-93M diet or diet supplemented with cumin extract and then treated with subcutaneous 17ß-estradiol silastic implants (1.2 cm; 9 mg). Two additional groups were maintained on control or experimental diet. Rats received diet and water ad libitum. Five-six animals from each group were euthanized three weeks after the E2 treatment to determine the effect of interventions on early biomarkers. The remaining animals (n = 20-22) were euthanized when estrogen-treated group on control diet reached over 90% tumor incidence. Diet consumption and body weight gain was found to be largely unaffected by the cumin extract, suggesting that it was well tolerated. The first tumor incidence in control group was after 92 days, this was significantly delayed by 35 days in cumin extract treated group. Experimental diet significantly offset estrogen-related growth of pituitary prolactinomas as early as after three weeks (p = 0.019), the effect was more pronounced at tumor time point (p &amp;lt; 0.0001). At the end of the study (25 wks), the tumor incidence was found to be 96% in control group whereas only 45% animals had tumors in the intervention group. Significant reduction in average tumor volume (474 vs. 75 mm3) and tumor multiplicity (4.1 vs. 0.8 tumors/animal) was also observed by cumin extract compared to control. The mechanistic studies including effect on the plasma prolactin levels, and the cell proliferation marker, PCNA, estrogen-associated expression of the ERα and cyclin D1 in the mammary tissues are being evaluated. Together, our data show that cumin extract can significantly delay and prevent estrogen-mediated mammary tumorigenesis. This data further support our ultimate goal to develop these spice bioactives as clinically translatable chemopreventives and therapeutics against breast cancer. (Supported by CA-125152, Helmsley Fund, and Agnes Brown Duggan Endowment). Citation Format: Farrukh Aqil, Jeyaprakash Jeyabalan, Radha Munagala, Ramesh C. Gupta. Cumin extract prevents estrogen-associated breast cancer in ACI rats. [abstract]. In: Proceedings of the 106th Annual Meeting of the American Association for Cancer Research; 2015 Apr 18-22; Philadelphia, PA. Philadelphia (PA): AACR; Cancer Res 2015;75(15 Suppl):Abstract nr 4646. doi:10.1158/1538-7445.AM2015-4646

The role of nitric oxide in the effects of cumin (Cuminum Cyminum L.) fruit essential oil on the acquisition of morphine-induced conditioned place preference in adult male mice.

OBJECTIVE: Nitric oxide is a neural messenger molecule in the central nervous system that is generated from L-arginine via the nitric oxide synthase (NOS) and is involved in many important oplold-induced effects. In Iranian ancient medicine, Cuminum cyminum L (green seed) has been used for the treatment of some diseases. In the present study, the effect of intraperitoneal (ip) administration of different doses of cumin fruit essential oil (FEO) on the acquisition of morphine-induced conditioned place preference (GPP) in L-arginine-treated mice was investigated. METHODS: A total of 213 adult male albino Wistar mice were used in these experiments. The CPP paradigm was carried out in 5 continuous days, pre-conditioning, conditioning and post-conditioning. Animals were randomly assigned to one of the two groups for place conditioning. CPP was induced by subcutaneous (sc) injection of morphine (5 mg/kg) in 3 days conditioning schedule. On the test day, conditioning scores and locomotor activity were recorded by Ethovision software. RESULTS: Sole administration of different doses of cumin FEO (0.01%, 0.1%, 0.5%, 1% and 2%; lp) or L-arginine (50, 100 and 200 mg/kg; lp) during the CPP protocol could not induce CPP. Nonetheless, morphine-induced CPP was decreased by different doses of cumin FEO (0.01%-2%), whereas it was increased by L-arginine (50-200 mg/kg) when they were injected before morphine (5 rug/kg) during a 3-day conditioning phase (acquisition period). Additionally, cumin FEO could interestingly attenuate the raising effect of L-arginine on morphine-induced CPP in a dose-dependent manner. CONCLUSIONS: It is suggested that some components of the Cuminum cyminum L. seed attenuate the excessive effect of L-arginine on morphine-induced CPP through the NOS inhibitory mechanism. It seems that cumin FEO possibly acts as a NOS inhibitor.

Allelopathic effect of cumin (Cuminum cyminum L.) on seed germination of three weeds

Allelopathic effect of cumin (Cuminum cyminum L.) on seed germination of three weeds

Effects of Cumin and Ginger as Antioxidants on Dough Mixing Properties and Cookie Quality

ABSTRACTThe effects of cumin and ginger as antioxidants on dough mixing properties and cookie quality were evaluated. Antioxidant activities in cookies were estimated by total phenolic compounds (TPC) contents and free radical scavenging activities. The cookie dough development was evaluated using Mixolab equipment which showed that addition of cumin did not change dough stability and C2, but decreased C3 and C4. While the addition of 5% ginger decreased dough stability (from 8.4 in the control sample to 6.7 min with 5% ginger addition), C2 (from 0.49 in the control sample to 0.31 N·m with 5% ginger addition), C3, and C4. Cookies formulated with addition of cumin and ginger had increased spread ratios, were softer, and had lower L* and b* values (were darker) than the control. Sensory analysis showed that cookies with cumin and ginger additions had overall acceptability similar to that of the the control with a slightly darker appearance, as confirmed by color determination. Using cumin and ginger significantly increased TPC contents from 78.5 in the control to 93.0 and 109.8 mg of gallic acid equivalent/100 g, respectively. Similar results were observed in the antioxidant activity measured by 1,1‐diphenyl‐2‐picrylhydrazyl (DPPH), which increased from 41.0% in the control to 51.5% and 64.6%, respectively, for cookies with 5% addition of cumin and ginger.

Oxidative Stress and the Role of Cumin (Cuminum cyminum Linn.) in Alloxan-Induced Diabetic Rats

ABSTRACT The effect of cumin (Cuminum cyminum Linn.) on tissue lipid peroxidation and antioxidants in experimental diabetes mellitus was evaluated. Albino rats, non-diabetic and diabetic [those injected with alloxan monohydrate (150 mg kg−1 body weight) intraperitoneally to induce diabetes mellitus, blood glucose in the range of 200–300 mg dl−1, were used in the study. Cumin (0.25 g kg−1 body weight in distilled water) was given to non-diabetic and diabetic rats everyday by intragastric incubation for six weeks. Significantly elevated levels of thiobarbituric acid reactive substances (TBARS) and conjugated dienes and significantly reduced levels of reduced glutathione (GSH), superoxide dismutase (SOD), catalase (CAT), glutathione peroxidase (GPx) and glutathione-S-transferase (GST) were observed in the pancreas, liver, kidney, intestine and aorta of diabetic rats as compared with the non-diabetic rats. Administering cumin significantly decreased the levels of TBARS and conjugated dienes and elevated the levels of GSH, SOD, CAT, GPx and GST in the pancreas, liver, intestine and aorta of diabetic rats as compared with the non-diabetic rats. Our data indicate that supplementation with cumin can reduce free radical mediated oxidative stress to the cells in experimental diabetes mellitus.

Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats

The effect of a few common spices--cumin (Cuminum cyminum, cinnamon (Cinnamomum zeylanicum), ginger (Zingiber officinale), mustard (Brassica nigra) and tamarind (Tamarindus indica)--added to normal and hypercholesterolemia inducing diet on serum and liver cholesterol levels in rats was studied. These spices did not show any cholesterol lowering effect when included in the diet at about 5-fold the normal human intake level.

The influence of cumin seed exudates on fungal spore germination

Effect of cumin seed exudates on spore germination of Curvularia lunata, Alternaria solani and Colletotrichum capsici was studied in the laboratory. Three-hour exudate obtained for first 3-hour favoured initial protrusion but inhibited subsequent growth of the germ tubes. Two-hour exudate obtained between 5 and 7 hours after soaking was suggested to have no effect on initial protrusion but was found to have promotive effect on subsequent growth of germ tube. Short treatment with inhibitor for 45 minutes followed by a treatment with promotor ensured high germination and uniform germ tube growth. Modifying effects on the spermatosphere and adaptive significance of sequential exudation are discussed. re]19730125