Nigella Plants – Traditional Uses, Bioactive Phytoconstituents, Preclinical and Clinical Studies

Frontiers in Pharmacology

Hamed Azadi¹  Usman Sunusi²  María del Mar Contreras³  Ramla Muhammad Kamal⁴  Hafiz Ansar Rasul Suleria⁵  Javad Sharifi-Rad⁷  Antonio Segura-Carretero⁸  Dima Mnayer⁹  Gautam Sethi^1,10  Miquel Martorell^1,12  Ahmad Faizal Abdull Razis^1,14  Surjit Sen^1,15  Iahtisham Ul-Haq^1,16  Ibrahim M. Abu-Reidah^1,17  Cristina Quispe^1,18  Muhammad Imran^1,19  Jelena Živković^2,20  Bahare Salehi^2,21  Krishnendu Acharya^2,22  Yasaman Taheri^2,23 

[1] 0Department of Agronomy and Plant Breeding Science, College of Aburaihan, University of Tehran, Tehran, Iran;0Department of Biochemistry, Bayero University Kano, Kano, Nigeria;1Department of Chemical, Environmental and Materials Engineering, University of Jaén, Jaén, Spain;1Department of Pharmacology, Federal University Dutse, Dutse, Nigeria;2Department of Agriculture and Food Systems, The University of Melbourne, Melbourne, VIC, Australia;2Department of Analytical Chemistry, Faculty of Sciences, University of Granada, Granada, Spain;3Facultad de Medicina, Universidad del Azuay, Cuenca, Ecuador;3Research and Development Functional Food Centre (CIDAF), Bioregión Building, Health Science Technological Park, Granada, Spain;4Faculty of Sciences, Lebanese University, Beirut, Lebanon;5Department of Pharmacology, Yong Loo Lin School of Medicine, National University of Singapore, Singapore, Singapore;6Department of Nutrition and Dietetics, Faculty of Pharmacy, and Centre for Healthy Living, University of Concepción, Concepción, Chile;7Unidad de Desarrollo Tecnológico, UDT, Universidad de Concepción, Concepción, Chile;8Department of Food Science, Faculty of Food Science and Technology, Universiti Putra Malaysia, Serdang, Malaysia;9Natural Medicines and Products Research Laboratory, Institute of Bioscience, Universiti Putra Malaysia, Serdang, Malaysia;Department of Botany, Fakir Chand College, Diamond Harbour, India;Department of Diet and Nutritional Sciences, Faculty of Health and Allied Sciences, Imperial College of Business Studies, Lahore, Pakistan;Department of Environmental Science/Boreal Ecosystem Research Initiative, Memorial University of Newfoundland, Corner Brook, NL, Canada;Facultad de Ciencias de la Salud, Universidad Arturo Prat, Iquique, Chile;Faculty of Allied Health Sciences, University Institute of Diet and Nutritional Sciences, The University of Lahore, Lahore, Pakistan;Institute for Medicinal Plants Research “Dr. Josif Pančić”, Belgrade, Serbia;Medical Ethics and Law Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran;Molecular and Applied Mycology and Plant Pathology Laboratory, Department of Botany, University of Calcutta, Kolkata, India;Phytochemistry Research Center, Shahid Beheshti University of Medical Sciences, Tehran, Iran;

关键词: Nigella;    cancer;    pharmacological properties;    functional ingredients;    metabolic syndrome;    thymoquinone;   

DOI  :  10.3389/fphar.2021.625386

来源: DOAJ

【 摘 要 】

Nigella is a small genus of the family Ranunculaceae, which includes some popular species due to their culinary and medicinal properties, especially in Eastern Europe, Middle East, Western, and Central Asia. Therefore, this review covers the traditional uses and phytochemical composition of Nigella and, in particular, Nigella sativa. The pharmacological studies reported in vitro, in vivo, and in humans have also been reviewed. One of the main strength of the use of Nigella is that the seeds are rich in the omega-6 fatty acid linoleic acid and provide an extra-source of dietary phytochemicals, including the bioactive thymoquinone, and characteristics saponins, alkaloids, and flavonoids. Among Nigella species, N. sativa L. is the most studied plant from the genus. Due to the phytochemical composition and pharmacological properties, the seed and seed oil from this plant can be considered as good candidates to formulate functional ingredients on the basis of folklore and scientific knowledge. Nonetheless, the main limations are that more studies, especially, clinical trials are required to standardize the results, e.g. to establish active molecules, dosage, chemical profile, long-term effects and impact of cooking/incorporation into foods.

【 授权许可】

Unknown