Description
1. Introduction, agronomy, varieties and production of black cumin 2. The history of medicinal use of black cumin seed and its position in various cultures 3. Effect of climate, soil type, irrigation and agricultural practices on bioactive compounds of Black Cumin 4. Black cumin: Physiological, Morphological, growth and agricultural yield 5. Biochemical composition, carbohydrates, polysaccharides and Nutritional value of black cumin seeds 6. Black cumin seed oil, protein, protein concentrates and hydrolysate 7. Black cumin seeds as a potential functional food 8. Black cumin (Nigella sativa L.) essential oils and aroma quality 9. Effect of different food processing techniques on the composition of black cumin seed and seed oil 10. Black cumin seed as animal feed 11. Biological activities anti-inflammatory, anti-hyperlipidemic, anti-microbial of black cumin seeds 12. Therapeutic potentials of the Nigella sativa L. seed 13. Anti-hypercholesterolemic and anti-hyperglycaemic effects of black cumin seeds 14. The Anticancer Properties of Black cumin seed bioactive compounds 15. Antioxidant activity and phenolic content of black cumin seeds 16. Antibacterial, antimicrobial and anti-malarial effect of black seed oil 17. Neuroprotective effect of Black cumin seed and seed oil 18. Black cumin (Nigella sativa) to treat bronchial asthma, ischemia and cardiovascular diseases 19. Potential medicinal properties of black cumin (Nigella sativa) in traditional medicine
