Results 11 to 20 of about 3,274,511 (196)

Deodorant Activity of Black Cumin Seed Essential Oil against Garlic Organosulfur Compound

open access: yesBiomolecules, 2021
The deodorant activity of black cumin (Nigella sativa L.) seed, a spice used to flavor curry and vegetable foods in Southwest Asia, against garlic (Allium sativum L.) organosulfur compounds related to human malodor was evaluated.
Yuri Yoshioka   +2 more
doaj   +2 more sources

Comparison of antibacterial activity inhibitory of black cumin (Nigella sativa) oil, Cresophene®, and Calcium hydroxide [PDF]

open access: yesPadjadjaran Journal of Dentistry, 2017
Introduction: Black cumin (Nigella sativa) oil is a natural antibacterial product containing thymoquinone. Thymoquinone is a powerful antibacterial substance towards gram-positive bacteria.
Fajar Dwi Anggono, Sri Kuswandari
doaj   +4 more sources

Chitosan Based Edible Films Enriched with Black Cumin Oil for Potential Food Packaging Applications

open access: yesCumhuriyet Science Journal, 2018
In this study, chitosan based edible films wereprepared by incorporation of black cumin oil. The resultant films werecharacterized in terms of their surface morphology and mechanical strength.
Duygu Altıok
doaj   +2 more sources

Phytochemical investigation of cumin, black cumin, and lavender essential oils and their effects against tomato pathogenic fungus (Fusarium oxysporum) [PDF]

open access: yesشیمی کاربردی روز
The current study aimed to investigate the antifungal activities of cumin, black cumin, and lavender essential oils and their maltodextrin-based coatings against Fusarium oxysporum, one of the most locally predominant tomato fungal pathogens (Tehran ...
Hossein Dehghan   +2 more
doaj   +3 more sources

Antibacterial effect of Turkish black cumin ( Nigella sativa L. ) oils

open access: yesGrasas y Aceites, 2005
A series of five different oils from Turkish black cumin ( Nigella sativa ) used in foods mainly for their flavour, preservation and natural therapies were screened for their antibacterial effects at 0.5 %, 1.0 % and 2.0 % concentrations using the agar ...
Muhammet Arici   +2 more
doaj   +7 more sources

Analisis potensi hepatoprotektif minyak jintan hitam (Nigella sativa) pada kerusakan hati akibat paracetamol

open access: yesJurnal Ilmu Peternakan dan Veteriner Tropis
A decrease in liver function can cause some clinical impact on the body. The loss of the body's ability to metabolize toxins makes metabolic remains accumulate in the blood.  This study aims to determine the potential of black cumin oil hepatoprotective.
Hamdika Yendri   +5 more
doaj   +2 more sources

Black cumin seed oil, protein, protein concentrates, and hydrolysate

open access: yes, 2023
Medicinal plants (MPs) have prevented and cured diseases for many centuries by using different indigenous ecosystems in medicine and folk medicines (FMs).
Ahmed A.M. Elnour   +4 more
openaire   +2 more sources

Effects of different nitrogen doses on thymoquinone and fatty acid composition in seed oil of black cumin (Nigella sativa L.) [PDF]

open access: yes, 2021
Black cumin,Nigella sativaL. belonging to Ranunculaceae, is a valuablemedicinal plant because of the curative effects of seed and oil. Despite studieson black cumin, there are few studies on the effects of nitrogen on fatty acidcomposition, no records ...
İzgi, Mehmet Necat
core   +4 more sources

Antibacterial effects of essential oil of Black Cumin (Bunium persicum) against some pathogenic bacteria of fish [PDF]

open access: yesبوم‌شناسی آبزیان, 2018
The present study evaluated the effect of black cumin (Bunium persicum) essential oil on some pathogenic bacteria of fish using standard methods including disk diffusion, Minimum Inhibitory Concentration (MIC) and Minimum Bactericidal Concentration (MBC).
Ali Taheri Mirghaed   +3 more
doaj   +1 more source

Effect of black cumin oil on the oxidative stability and sensory characteristics of mayonnaise. [PDF]

open access: yesJ Food Sci Technol, 2018
Mayonnaise is one of the most commonly used sauces all over the world but it is vulnerable to oxidation because of its high oil content. Using natural antioxidants instead of synthetic ones is a popular and promising topic in the food industry. The aim of this study was to increase the oxidative stability of mayonnaise using cold-pressed black cumin ...
Ozdemir N   +3 more
europepmc   +4 more sources

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