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Cumin (spice)

Known as: Cumin, Cumins 
National Institutes of Health

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Cumin Oil
CuminumCuminum cyminumDaucus carotacumin allergenic extract

Papers overview

Semantic Scholar uses AI to extract papers important to this topic.
Review
2017
Review
2017
Dietary Natural Products for Prevention and Treatment of Breast Cancer
Breast cancer is the most common cancer among females worldwide. Several epidemiological studies suggested the inverse… 
Review
2012
Review
2012
Cancer Cell Signaling Pathways Targeted by Spice-Derived Nutraceuticals
Extensive research within the last half a century has revealed that cancer is caused by dysregulation of as many as 500 different… 
Review
2011
Review
2011
Cuminum cyminum and Carum carvi: An update
Cuminum cyminum and Carum carvi are the sources of cumin and caraway seeds respectively, which have been used since antiquity for… 
Highly Cited
2010
Highly Cited
2010
Chemical composition and biological activities of Tunisian Cuminum cyminum L. essential oil: a high effectiveness against Vibrio spp. strains.
Highly Cited
2010
Highly Cited
2010
Systemic Administration of Polymeric Nanoparticle-Encapsulated Curcumin (NanoCurc) Blocks Tumor Growth and Metastases in Preclinical Models of Pancreatic Cancer
Curcumin or diferuloylmethane is a yellow polyphenol extracted from the rhizome of turmeric (Curcuma longa). A large volume… 
Review
2004
Review
2004
Suppression of the Nuclear Factor‐κB Activation Pathway by Spice‐Derived Phytochemicals: Reasoning for Seasoning
Abstract: The activation of nuclear transcription factor κB has now been linked with a variety of inflammatory diseases… 
Review
2002
Review
2002
Survey of arsenic in food composites from an arsenic-affected area of West Bengal, India.
Highly Cited
2000
Highly Cited
2000
Ovicidal activity of essential oils from five plants against two stored-product insects
Highly Cited
1992
Highly Cited
1992
Chemical composition and microflora of black cumin (Nigella sativa L.) seeds growing in Saudi Arabia
Highly Cited
1986
Highly Cited
1986
Effects of changes in palatability on food intake and the cumulative food intake curve in man
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