Application of cumin in nutrition science and medicine

Spices are part of plants which are used as a taster or spice. These spices are used for adding flavor to the food, drinks, or as herbs. Asian continent is recognized as the land of spices. Cumin is studied and researched as an important and commercial among 70 herbs which are known in the world. Cumin is beady spice which belongs to Umbelliferae. Cumin and the additive amount of its products are used for tasting and flavoring of food. Cumin contains Volatile oil (3-4%). Cinnamaldehyde is the major factor for the original activity of cumin, and it is available to 45-50%. Cumin causes the additive value of its products such as cumin oil and Oleoresin. The powder of cumin cyminum Linn is the major part of many spice components and Curry powder. The extractions of water and alcohol of cumin are also reporting that they have many useful features such as having anti-allergic, anti-culturing of Platelets, decreasing blood glucose level. They have many active antioxidants. Cumin cyminum Linn also has many biological activities, and its components in food production have flavoring and nutritious benefits simultaneously. Green cumin can prevent the growth of micro-organism due to the existence of anti-biotic components. It can also help the specific improvements of lipoclastic food products. This research studies the application and usage of cumin cyminum Linn in nutrition science and medicine

Keywords:

Cumin Cyminum Linn , Biological activity , Anti-microbic , Oil , Oleoresin , Flavors