Cumin (spice)

Known as: Cumin, Cumins 
 
National Institutes of Health

Papers overview

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Highly Cited
2014
Highly Cited
2014
Herbs and spices have long been used to improve the flavour of food without being considered as nutritionally significant… (More)
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Highly Cited
2008
Highly Cited
2008
Over many centuries humans have been mining the bounties of nature for discovering substances that have been used for the… (More)
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Highly Cited
2004
Highly Cited
2004
The steam-distilled essential oil of Iranian black cumin seed (Nigella sativa L.) was investigated for its composition and… (More)
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Review
2004
Review
2004
The activation of nuclear transcription factor kappaB has now been linked with a variety of inflammatory diseases, including… (More)
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Highly Cited
2003
Highly Cited
2003
Crude vegetable oils are usually oxidatively more stable than the corresponding refined oils. Tocopherols, phospholipids (PL… (More)
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Highly Cited
2003
Highly Cited
2003
In vitro influence of 14 individual spices (curcumin, capsaicin, piperine, garlic, onion, ginger, mint, coriander, cumin, ajowan… (More)
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Highly Cited
2002
Highly Cited
2002
The main goal of the study was to determine optimal waveband centers and widths required to best estimate agricultural crop… (More)
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Highly Cited
2000
Highly Cited
2000
The essential oil of black cumin seeds, Nigella sativa L., was tested for a possible antioxidant activity. A rapid evaluation for… (More)
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Highly Cited
1991
Highly Cited
1991
Filter paper discs impregnated with the diethyl ether extract of Nigella sativa seeds (25-400 micrograms extract/disc) caused… (More)
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Highly Cited
1989
Highly Cited
1989
Six spice essential oils (sage, rosemary, caraway, cumin, clove, and thyme) and their basic ingredients were tested for their… (More)
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