Cumin (Cuminum cyminum L.) Seed Volatile Oil: Chemistry and Role in Health and Disease Prevention

Publisher Summary This chapter examines the nutritional content of cumin seeds. Generally, spices produce biologically significant organic compounds, known as secondary metabolites, which include the volatile and non-volatile constituents. These constituents form the characteristic nature of the spice and possess medicinal and pharmacological properties with a possible impact on human health. The essential oil composition of cumin depends on many factors, such as the stage of maturity of the seeds from which oil is extracted, the method of extraction, types of cultivars, geographical origin, and storage conditions. Applications of the cumin seed in terms of health have been established based on its nutrient content. The cumin seeds are a good source of iron, manganese, potassium, zinc, essential amino acids, proteins, and other unsaturated fatty acids. Cumin seeds possess potential therapeutic and medicinal value, such as antioxidant activity, and use as a remedy for digestive disorders, skin diseases, and selected disorders of the nervous system, etc. The essential oil also shows significant antimicrobial activity against many bacteria, possesses chemopreventive activities, and has potential medicinal value. They are a very good source of iron, which play vital roles in the body. Cumin is used widely in traditional medicine to treat flatulence, digestive disorders, and diarrhea. To date, no adverse effects have been reported from the use of whole cumin, processed cumin, or its essential oil. It is used as a medicine for aches, inflammation, worm infestation, diarrhea, skin diseases, fever, vomiting, and nausea.