Results 1 to 10 of about 1,980,626 (166)

Efficacy of Black Cumin (Nigella sativa) Ameliorate Organophosphate Toxicity in Pregnant Rats Based on Progesterone Levels and Fetal Bone Development [PDF]

Jurnal Medik Veteriner
Black cumin (Nigella sativa), also referred to as black cumin, is a versatile herbal treatment that has recently grown in popularity, it contains antimicrobial, antibacterial, antifungal, anti-inflammatory, analgesic, antipyretic, antiparasitic ...
Viski Fitri Hendrawan, Galuh Chandra Agustina, Siska Aditya, Yudit Oktanella, Aulia Firmawati, Dewi Mariyam   +5 more
doaj   +3 more sources

Assessment of Black Cumin (Nigella sativa L.) Production and Productivity Influencing Factors in North and Northeastern Ethiopia

Journal of Food Quality
The aim of this study was to evaluate North and Northeastern Amhara’s output of black cumin and the factors that affect its productivity. The survey was carried out in six districts and three zones in North and Northeastern Ethiopia between January and ...
Solomon Kassaye Ejigu, Ermias Lulekal Molla, Wosene Gebreselassie Abtew   +2 more
doaj   +1 more source

Performance of Broilers on Dietary Supplementation of Black Cumin (Nigella sativa) Seed During Monsoon Season

International Journal of Bio-Resource and Stress Management, 2022
The present research work was conducted with the aim to find out the effect of black cumin seed feeding on the growth, feed efficiency, blood profile and economics of broiler production during summer season.
N. Sushma Devi, V. K. Vidyarthi, R. Zuyie   +2 more
doaj  

Nanoencapsulation of Basil (Ocimum basilicum L.) and Echinophora platyloba DC. Essential Oils in Chitosan Nanoparticles: Characterization and Efficacy in Burger Preservation

Food Science &Nutrition, Volume 14, Issue 9, September 2026.
Nanoencapsulation of the essential oils produced nanocapsules with small particle sizes and high encapsulation efficiency. Nanoencapsulation of the essential oils reduced microbial counts in the burger samples. The chitosan nanocapsules of essential oils enhanced total phenolic content and antioxidant properties in the burger samples.
Samira Malekiazar, Alireza Rahman, Mohammadreza Khani, Toktam Mostaghim, Abdolah Ghasemi Pirbalouti   +4 more
wiley   +1 more source

A Risk‐Based Framework for Ranking Microbiological Hazards and Identifying Mitigation Strategies for Dried Fruits, Vegetables, Herbs, and Spices Used in Ready‐to‐Eat Foods

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten, Linda J. Harris, Jennifer C. Acuff, Francois Bourdichon, Rob Limburn, Andreja Rajkovic, Anett Winkler, Polly D. Courtney   +7 more
wiley   +1 more source

NANOEMULSIFIKASI SPONTAN EKSTRAK JINTAN HITAM DAN KARAKTERISTIK PRODUK ENKAPSULASINYA [Spontaneous Nanoemulsification of Black Cumin Extract and the Characteristics of the Encapsulation Product]

Jurnal Teknologi dan Industri Pangan, 2014
Research on the use of low energy nano technology on black cumin is still limited. Encapsulation of black cumin extract nanoemulsion has been developed and the products have been characterized.
Rovie Farah Diba1)*, Sedarnawati Yasni1) , Sri Yuliani2)   +2 more
doaj   +1 more source

Optimizing the Anti‐Inflammatory Efficacy of Pakistani Spice Blends: A Farm‐to‐Fork Analysis of Phytochemical Synergy and Processing Stability

eFood, Volume 7, Issue 4, August 2026.
This review aims to evaluate the anti‐inflammatory potential of these spice blends, emphasizing their synergistic mechanisms, and to investigate how cultivation practices, post‐harvest processing, and environmental stressors shape their medicinal efficacy. By addressing this gap, it seeks to provide a comprehensive framework for integrating traditional
Qudrat Ullah, Waqas Haider, Farhang Hameed Awlqadr, Ahmed Bilal, Muhammad Tayyab Arshad, Emmanuel Laryea   +5 more
wiley   +1 more source

Acute Localized Exanthematous Pustulosis‐Like Dermatitis Induced by Nigella sativa Seed Oil

Contact Dermatitis, EarlyView.
Estelle Burle, Françoise Giordano
wiley   +1 more source

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

Encapsulation of Nigella sativa Essential Oil by Complex Coacervation Using Gelatin and Gum Arabic

Journal of Food Science, Volume 91, Issue 8, August 2026.
ABSTRACT This study aimed to encapsulate Nigella sativa essential oil (NSEO) using gelatin (Ge) and gum arabic (GA) via complex coacervation to produce NSEO microcapsules (NSEO‐MCs), optimize encapsulation conditions, characterize the microcapsules, and evaluate antimicrobial activity.
Neslihan Mutlu, Ümmü Gülsüm Koç
wiley   +1 more source