Based on experiments with lab-grown cells, researchers believe that cumin may even suppress the formation of fat cells.
Black cumin (Nigella sativa) is a flowering plant native to Western Asia and Eastern Europe. Its seeds are commonly used as a spice. Traditional healers prepare oils, pastes, powders, and extracts from cumin. Archaeological evidence suggests that people have been cultivating Nigella sativa for thousands of years, as reported by Science Alert.
However, Western science has only recently turned its attention to cumin and subjected it to testing. Although data is still limited, initial results indicate that this common spice has underappreciated health benefits, including antioxidant and anti-inflammatory properties.
What Did the Researchers Discover?
During a clinical study conducted by a team from Osaka University (Japan), 22 participants who consumed 5 grams of black cumin seed powder daily showed a decrease in “bad” levels and an increase in “good” cholesterol after just eight weeks. No such changes were observed in the 20 individuals in the control group.
These significant improvements were achieved with just one teaspoon of cumin powder a day (!). Ultimately, the researchers suggested that this dietary addition could enhance cardiovascular health and reduce the risk of heart problems in the future.
“This study compellingly demonstrates that black cumin seeds are beneficial as a functional food product for the prevention of and lifestyle-related diseases. Black cumin has shown real, observable effects on lowering blood lipid levels during human trials,” said Akiko Kojima-Yuasa, a professor of nutrition and the lead author of the study.
These new findings complement results from several previous studies that have shown cumin can aid in weight loss and cholesterol reduction. However, more convincing evidence has only recently emerged. The research team led by Professor Kojima-Yuasa demonstrated that black cumin inhibits fat formation by influencing key genetic regulators of metabolic processes.
“We hope to conduct longer and larger clinical trials to further explore the relationship between black cumin and metabolism. We are particularly interested in studying the impact of cumin on insulin resistance in and inflammation markers,” outlined Professor Kojima-Yuasa regarding future objectives.
The study results were published in the journal Food Science & Nutrition.
Photo: Unsplash
