RECENT ADVANCEMENTS IN ADDRESSING THE NUTRITIONAL, INDUSTRIAL AND THERAPEUTIC EFFECTS OF MAGICAL SPICE: KALONJI (Nigella Sativa)"
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Authors
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Shrishti Joshi Shrishti Joshi
Punjab Agricultural University, Ludhiana
Author
Abstract
Nigella Sativa, also called black cumin or kalonji, is a highly valued and flexible plant that has been used in food, medicine, and industry for a long time. Because of their unique taste and smell, the seeds are very popular. They are used in everything from lamb meals to bread and chutneys. Nigella sativa is used in food, but it has also been looked at to see if it could be used as a drug. It's been used to treat health problems like hyperhomocysteinemia, heart disease, and high blood pressure because it kills bacteria and fights free radicals. This "magical spice" is also used in many different businesses. As a preservative, it keeps cheeses and pickles free of harmful germs throughout production. Constant new research into its potential health advantages further strengthens the case that it is a multipurpose plant of considerable scientific interest. More and more research is being done on Nigella sativa, and each new discovery highlights its potential benefits. Oxidative stress, high cholesterol, and cardiovascular health are just few of the concerns that have been demonstrated to benefit from it.
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