جستجوی مقالات مرتبط با کلیدواژه « زیره سبز » در نشریات گروه « پزشکی »

Nowadays, due to the toxic effects of synthetic compounds, we are witnessing a marked increase in the use of natural types, such as plant extracts. The present study aimed to assess the total phenolic and flavonoid content and in vitro comparative study of the biological activities of methanolic and aqueous extracts of Cuminum cyminum, Carum carvi, and Nigella sativa.

This study measured the total phenolic and flavonoid contents. Thereafter, antioxidant capacity was measured by the DPPH free radical scavenging and reducing power methods. The minimum inhibitory concentration (MIC) and minimum bactericidal concentration (MBC) were evaluated using the broth microdilution method.

Based on the results, total phenol and flavonoid contents varied from 6.1 to 37.7 mg GAE/g dw and 6.2 to 56.2 mg QE /g dw in the studied species. The species showed high antioxidant capacities. The extracts from the studied species exhibited significant antioxidant activity, with the highest percentage of DPPH free radical inhibition being attributed to the methanolic extract of Carum carvi at a concentration of 400 μg/mL (74.67%) and the highest iron-reducing capacity being attributed to the methanolic extract of Carum carvi at a concentration of 1000 μg/mL (54.0%). The results also pointed out that the methanolic extracts of all three plants, Cuminum cyminum, Carum carvi, and Nigella sativa, have antibacterial activity against four bacterial species: Escherichia coli (PTCC1399), clinical Salmonella typhimurium, Bacillus cereus (PTCC1015), and Staphylococcus aureus (ATCC25923). The lowest inhibitory concentration (25.6 mg/ml) and the lowest bactericidal concentration (5.12 mg/ml) were observed for the methanolic extract of Nigella sativa against E. coli, while among the aqueous extracts, only the aqueous extracts of Cuminum cyminum and Nigella sativa exhibited antibacterial effects against the four studied species.

As evidenced by the results of this study, methanolic extract of three Cuminum cyminum, Carum carvi, and Nigella sativa had significant antioxidant and antibacterial activity against pathogenic bacteria. Therefore, these extracts can be considered natural herbal products for the management of bacterial infections.

The use of edible coatings and essential oils is important due to their biodegradability, shelf life, and quality characteristics of harvested products.

The present study was conducted in the form of a completely randomized design with 6 treatments including control, chitosan (2%), sumac extract (4%), cumin essential oil (5 μl), chitosan + sumac extract, and chitosan + cumin essential oil in 3 replications and qualitative characteristics of Agaricus bisporus mushroom were evaluated on days 0, 7, 14, and 21 of storage.

The highest tissue stiffness and antioxidant capacity was observed on the day 21 in cumin essential oil and control treatments, respectively. Malondialdehyde (MDA) increased with the increase of storage time from day 0 to day 21. The highest activity of polyphenol oxidase was obtained on the day 7 in the treatment of cumin essence. On the days 7, 14, and 21, the treatment with cumin essential oil and sumac extract showed the highest weight loss. The highest L* color index was observed on day 0 in the control treatment and the highest a* color index was observed on day 7 in chitosan and chitosan + sumac extract treatments. Under the treatment of chitosan on days 14 and 21 and chitosan + cumin essence on day 14, the lowest b* color index was observed. The highest browning index was observed on days 7, 14, and 21 in chitosan + sumac extract, chitosan + cumin essence, and chitosan treatments.

The research treatments showed different results on the qualitative characteristics and shelf life of Agaricus bisporus mushroom. Cumin essential oil and sumac extract alone and in combination with chitosan during the storage period had an effect on the quality characteristics of Agaricus bisporus mushroom.

In recent years, particular attention has been paid to the use of natural preservatives in foods instead of chemical ones.

In this study, the antimicrobial activity of Cuminum cyminum and Caraway essential oil on Bacillus cereusat 10°C in sterilized milk was investigated. The Bacillus cereusBacterium was recovered in a nutritious Meal culture medium. Subsequently, 103bacteria per cc in milk were selected and into utensil milk those were added to autoclaved before that time. Then, Concentrations of 0, 0.03, 0.06, 0.1, 0.2, 1 and 2 percent ofessential oil of Cuminum cyminum plant and of 0, 0.03, 0.06, 0.1, 0.2, 1, 1.5 and 2 percent of the essential oil of the carawayplant was added to the sterilized milk container. Then the study of bacterial condition was done on days 0, 1, 3, 6, 9, 12, 15,18 and 21 by spread plate count. Then, according to the logarithm of the obtained data, repeated measures of ANOVA.

Based on the results, it was found that essential oils of cumin and caraway had an inhibitory effect on growth of Bacillus cereuscompared to control group (p value < 0.05).

In this research, essential oils of Cumin and caraway showed suitable antibacterial effects against growth of Bacillus cereusin milk. The results showed that Cumin is more effective than caraway.

Metabolic syndrome is a growing public health concern around the world and there is an urgent need to control it by using the methods with minimal side effects. Therefore, this study was performed with aim to evaluate the effect of cuminum cyminum on metabolic syndrome indicators.

This three-blind clinical trial study was performed in 2019 on 66 women of reproductive age who had at least three metabolic syndrome indicators and referred to the comprehensive health service centers of Rafsanjan city. The subjects were selected by convenience and randomly assigned to the two groups of receiving 500 mg of cuminum cyminum and placebo. Before and after 8 weeks of the intervention, waist circumference, FBS, HDL, and triglyceride were measured. Data were analyzed by SPSS software (version 18) and Kolmogorov-Smirnov, independent t-test, Mann-Whitney U, paired t-test and Wilcoxon tests. P<0.05 was considered statistically significant.

The mean of waist circumference, TG, HDL, and systolic blood pressure before and after the intervention had significant difference in the cuminum cyminum group (P<0.05). These changes were not significant in the control group. The mean of FBS did not significantly change in the cumin group)P=0.739), but in the control group, the FBS level increased (p=0.004). The mean of diastolic blood pressure in both groups significantly decreased after the intervention (p<0.05), but the decrease was more in the cumin group (p<0.001).

Consumption of 500 mg of cuminum cyminum twice a day can improve the indicators of metabolic syndrome in women of reproductive age.

Inflammatory pain is caused by tissue inflammation and injury. Formalin is one of most important compounds used to induce inflammation. At the moment, the recognition and development of anti-inflammatory drugs that are naturally occurring have been very much taken into consideration. Cuminum is one of plants with anti-inflammatory potentials. Considering the importance of a more complete understanding of the mechanisms that create and advance inflammation in order to find better, more complete and less complicated ways to improve inflammation and inflammatory pain, much and sometimes intense side effects of chemical treatments, The growing importance of medicinal plants in various medical fields and importance and diverse applications of Cuminum in medical sciences.

The purpose of this study was to evaluate the anti-inflammatory effect of Cuminum aqueous extract in male rats.

36 rats were used in different groups. Aqueous extract of Cuminum fruits was prepared at doses of 200, 500, 1000 mg / kg. Inflammation induced by subcutaneous injection of formalin in animal's foot and then, inflammatory pain was evaluated. One-way ANOVA was used to analyze the data.

Different doses of the extract reduced the acute and chronic inflammation. The highest reduction effect in the acute phase was related to dose of 200 mg/kg and in the chronic phase, the dose was 1000 mg/kg.

aqueous extract of the Cuminum plant has an acute and chronic anti-inflammatory effect, and this effect is dose-dependent.

Listeria monocytogenes is one of the main food-borne bacterial pathogens and its control is currenly considered as the most important challenges in food industry. This study was aimed to investigate the effect of Cuminum cyminum essence and Nisin in preventing the growth of Listeria monocytogenes in the minced meat of Schizothorax zarudnyi.

The analysis of the main components of Cuminum cyminum essence was achieved using Gas chromatography–mass spectrometry (GC-MS). Further, 103CFU/g of Listeria monocytogenes was inoculated in minced meat of Schizothorax zarudnyi. Then the essence of Cuminum cyminum and nisin were added to the samples separately or in combination. Listeria monocytogenes was counted on days 0, 1,3,5,7,9,11.

The results showed that a concentration of 3% of Cuminum cyminum essence had growth preventing effect on Listeria monocytogenes. Fourtry micrograms of Nisin alone, and the combination of Cuminum cyminum essence (1%) and nisin (10 micrograms) had growth preventing effects on Listeria monocytogenes.

The results demonstrated that Cuminum cyminum essence may be suitable as a natural preservative for controlling the growth of Listeria monocytogenes.