Results 151 to 160 of about 10,612 (199)
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Black cumin seed essential oil, as a potent analgesic and antiinflammatory drug
Phytotherapy Research, 2004AbstractThe steam‐distilled essential oil of Iranian black cumin seed (Nigella sativa L.) was investigated for its composition and analgesic and antiinflammatory properties. After oil analysis by GC/MS, 20 compounds were identified in the oil, obtained in 0.4% (v/w) yield. Among them, para‐cymene (37.3%) and thymoquinone (13.7%) were the major components.
Valiollah, Hajhashemi +2 more
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Pyrolysis of black cumin seed cake in a fixed-bed reactor
Biomass and Bioenergy, 2011Abstract The black cumin seed cake (BCSC) is a by-product obtained from the black cumin seeds with cold pressing. This by-product can be utilized as a biomass feedstock for conversion to bio-oil with pyrolysis process. The BCSC samples were initially pyrolyzed on a lab-scale pyrolysis system at different values in the ranges of 300–800 °C and 0.050–0.
Sen, Nejdet, Kar, Yakup
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Physicochemical properties of water-soluble polysaccharides from black cumin seeds
International Journal of Biological Macromolecules, 2018In the present work, water-soluble polysaccharides were isolated from black cumin seeds. Polysaccharides were characterized by their carbohydrate composition, molecular weight, thermal stability and by FTIR, NMR spectroscopy and X-ray diffraction. The surface, the functional and the antioxidant properties of black cumin water-soluble polysaccharides ...
Trigui, I. +7 more
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Morphological Characteristics of Black Cumin (Nigella sativa) Seeds
2018Morphological characteristics of two types of Black cumin seeds (Nigella sativa), Indian and Ethiopian origin were subjected to examine in this study. Therein, two physical characteristics namely colour and appearance were investigated with a view of determining the possibility of the seed for decorticating.
R.C.N Thilakarathna +2 more
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Studies on Black Cumin Genotypes of Turkiye: Agronomy, Seed and Thymoquinone Yields
Journal of Applied Research on Medicinal and Aromatic Plants, 2023Black cumin, Nigella sativa L. belonging to Ranunculaceae family, is a valuable medicinal plant due to the taste and curative effects of seed and oil. Although there are studies on the agronomical and chemical characterization of black cumin, there is not any study on the thymoquinone yield, and the thymoquinone content in the cold pressed seed oil ...
İsa Telci +8 more
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Studies on the antimicrobial activity of Nigella sativa seed (black cumin)
Journal of Ethnopharmacology, 1991Filter paper discs impregnated with the diethyl ether extract of Nigella sativa seeds (25-400 micrograms extract/disc) caused concentration-dependent inhibition of Gram-positive bacteria represented by Staphylococcus aureus. Gram-negative bacteria represented by Pseudomonas aeruginosa and Escherichia coli (but not Salmonella typhimurium) and a ...
M S, Hanafy, M E, Hatem
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Study of the nutritional value of black cumin seeds (Nigella sativaL)
Journal of the Science of Food and Agriculture, 1998The nutritional value of five samples of black cumin seeds from five different sources available in the local market were studied. The average values of the proximate analysis on dry matter basis were 216 g kg-1 for crude protein, 406 g fat, 45 g ash, 84 g crude fibre and 249 g of nitrogen-free extract, whereas moisture content was 38 g kg-1.
Hamed R H Takruri, Majdoleen A F Dameh
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The Formulation Cream Of Black Cumin Seed Oil (Nigella sativa Linn.)
Indonesian Journal of Science and Pharmacy, 2023Indonesia is rich in natural resources, has done a lot of research on the utilization of natural materials. Nigella sativa Linn. or in Indonesia known black jintan has pain relieving or analgesic and anti-inflammatory properties. The aim of this study is to determine the antinyeri effect of black ginger oil on white male rats by plantar test method ...
Dinda Sari Utami +2 more
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Characterization of phospholipid composition of black cumin (Nigella sativa L.) seed oil
Nahrung/Food, 2002Black cumin (Nigella sativa L.) seed oil was extracted with two different solvents, n-hexane (H) and a mixture of chloroform/methanol (CM) (2:1, by volume). Amount of total lipid (TL) was higher in the CM miscelle (39.2% of seed fresh weight) than in the H extract (37.9%).
Mohamed F, Ramadan, Jörg-Th, Mörsel
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