Antimicrobial Activity Of Aqueous, Ethanolic Extracts And Essential Oil Of Black Cumin ( Nigella Sativa L. )

2017 ◽  
pp. 1
Author(s):  
صباح محمد الحاسى ◽  
دربح ميلود يوسف
2018 ◽  
Vol 233 ◽  
pp. 1-8 ◽  
Author(s):  
Seyed Sajjad Hosseini ◽  
Farsad Nadjafi ◽  
Mohammad Hassan Asareh ◽  
Hassan Rezadoost

Biomolecules ◽  
2021 ◽  
Vol 11 (12) ◽  
pp. 1874
Author(s):  
Yuri Yoshioka ◽  
Shinichi Matsumura ◽  
Masanori Morimoto

The deodorant activity of black cumin (Nigella sativa L.) seed, a spice used to flavor curry and vegetable foods in Southwest Asia, against garlic (Allium sativum L.) organosulfur compounds related to human malodor was evaluated. Black cumin seed essential oil showed remarkable deodorant activity against garlic essential oil. The mode of action of this deodorant activity was presumed to be that black cumin seed essential oil covalently reacted with the organosulfur compounds in garlic. Therefore, thymoquinone, which is a major constituent in black cumin seed essential oil, and allyl mercaptan, which is one of the organosulfur compounds produced by cutting garlic, were reacted in vitro, and the products were purified and elucidated using spectroscopic data. As a result, these substances were identified as different allyl mercaptan adducts to dihydrothymoquinone. This chemical reaction was presumed to play a key role in the deodorant activity of black cumin seed essential oil.


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