Cumin
Scientific Name(s): Cuminum cyminum L. also referred to as Cuminum odorum Salisb . Family: Apiaceae carrot 1
Common Name(s): Cumin , cummin
Clinical Overview
 |
Uses of Cumin
The seeds are used in cooking. The oil is used to flavor food and scent cosmetics. Components may have antioxidant, anticancer, hypoglycemic, antibacterial, and larvicidal effects; however, there is no clinical data available to support the use of cumin for any indication. Cumin is generally recognized as safe for human consumption as a spice and flavoring. 2
Cumin Dosing
There are no recent clinical studies of cumin that provide a basis for dosage recommendations.
Contraindications
Contraindications have not yet been identified.
Pregnancy/Lactation
Information regarding safety and efficacy in pregnancy and lactation is lacking.
Cumin Interactions
None well documented.
Cumin Adverse Reactions
The oil may have photosensitizing effects.
Toxicology
No data.
Botany
This small annual plant is native to the Mediterranean region where it is cultivated extensively. The cumin seed is widely used in cooking. The dried seeds resemble those of caraway, but are straighter in form and have a coarser taste and odor. 3 Major cumin seed producers include Egypt, Iran, India, and Morocco. 4 The United States is among the largest producers of cumin oil. This spice should not be confused with sweet cumin, which is a common name for anise ( Pimpinella anisum ). 1 Black cumin ( Bunium persicum ) has smaller and sweeter seeds than C. cyminum but is not commercially important. Another black cumin ( Nigella sativa ) is not related to cumin. 1 , 2
History
Traditional uses of cumin include anti-inflammatory, diuretic, carminative, and antispasmodic. It has also been used as an aid for dyspepsia, jaundice, diarrhea, flatulence, and indigestion. Cumin powder has been used as a poultice and suppository, and has been smoked in a pipe and taken orally. 5 , 6 , 7 , 8 , 9 , 10 Cumin is a major component of curry and chili powders and is used to flavor a variety of commercial food products. 4 The oil, derived by steam distillation, 2 is used to flavor alcoholic beverages, desserts, and condiments. It has been used as a fragrant component of creams, lotions, and perfumes. 4
Chemistry
Cumin seeds contain up to 5% of a volatile oil. In addition, the seeds yield about 22% fats, numerous free amino acids, and a variety of flavonoid glycosides, including derivatives of apigenin and luteolin. 4 , 6 , 7 , 11 , 12 The volatile oil is composed primarily of aldehydes (up to 60%). The cuminaldehyde content varies considerably, depending on the source of the oil (fresh vs ground seeds). Fine grinding of the seed can result in the loss of up to 50% of the volatile oil, 4 with the greatest loss occurring within 1 hour of milling. Another major component of the oil is monoterpene hydrocarbons. Sesquiterpenes constitute minor constituents. 7 , 11
The chief components of the characteristic aroma of unheated whole seeds are 3p-menthen-7al and cuminaldehyde in combination with other related aldehydes. Cumin contains safrole, a natural mutagenic compound, which is degraded by cooking. 13
Cumin Uses and Pharmacology
Cumin is generally recognized as safe for human consumption as a spice and flavoring. 2
Hypoglycemic effectAnimal data
In studies conducted on rats with induced diabetes, cumin reduced blood glucose levels. 14 , 15 One mechanism for this reduction suggests the inhibition of aldose reductase and alpha-glucosidase. 16 In addition, reductions in plasma and tissue cholesterol, phospholipids, free fatty acids, and triglycerides (secondary to diabetes) were demonstrated in another animal study. 5 Cumin, given at a level 5 times higher than the usual human intake, did not reduce serum or liver cholesterol levels in rats fed a hypercholesterolemic diet. 17
Antioxidant effectAnimal data
Cumin seeds contain flavonoids, which are now generally recognized to have antioxidant activity. The petroleum ether soluble fraction of cumin has been reported to have antioxidant activity when mixed with lard. 4 In studies in mice, cumin seed elevated levels of glutathione and stimulated other antioxidant systems. 7
Conflicting evidence exists for the inhibition of hepatic peroxidation. 7 , 18 However, cuminaldehyde has been demonstrated to scavenge the superoxide anion. 19
Anticancer effectsAnimal data
In mice, the spice appears to have an anticancer effect as demonstrated by the ability of cumin seeds to inhibit the induction of gastric squamous cell carcinomas. 7 , 20 In rats fed cumin, a protective effect against induced colonic cancer was demonstrated. Decreased beta-glucuronidase and mucinase activity was evident, and the rats had fewer papillae, no infiltration into the submucosa, and fewer morphological changes. 21
Cumin seeds were not carcinogenic when tested by the reverse mutation Salmonella typhimurium (TA100) test but demonstrated very weak oxidative mutagenicity with strain TA102. 13 , 22 Cumin contains the mutagen safrole, which is degraded by cooking. 13
Other usesStimulation of bile acid secretion and pancreatic enzymes has been demonstrated in rats given a continuous intake of dietary cumin. Variable results were obtained with a single dose of cumin. 8 , 9 , 23 Cumin (extract in ether) inhibited arachidonate-induced platelet aggregation in human platelets in a dose-dependent manner. 10 Cumin oil and cuminaldehyde have been reported to exhibit strong larvicidal and antibacterial activity. At in vitro concentrations of 300 or 600 ppm, cumin oil inhibited the growth of Lactobacillus plantarum . 24 Cumin essential oil demonstrated activity (reported to be comparable with standard antibiotics) against common human pathogens in in vitro experiments 25 and against gram-negative and gram-positive plant pathogens. 26 An aqueous extract of cumin inhibited rat jejunal ATPase in an in vitro experiment. 27
Dosage
There are no clinical studies of cumin that provide a basis for dosage recommendations.
Pregnancy/Lactation
Information regarding safety and efficacy in pregnancy and lactation is lacking.
Interactions
None well documented.
Adverse Reactions
Cumin oil components appear to be absorbed rapidly through shaved intact abdominal mouse skin. Undiluted cumin oil has phototoxic effects that are not related to cuminaldehyde, but to another photosensitizing component. 4
Toxicology
No data.
Bibliography
1. USDA, NRCS. 2005. The Plants Database , Version 3.5 ( http://plants.usda.gov ). Data compiled from various sources by Mark W. Skinner. National Plant Data Center, Baton Rouge, LA 70874-4490 USA.2. Simon JE, Chadwick AF, Craker LE. Herbs: An Indexed Bibliography, 1971-1980 . Hamden, CT: Archon Books; 1984.
3. Evans WC, Evans D, Trease GE. Trease and Evans' Pharmacognosy . 13th ed. New York, NY: WB Saunders; 1989.
4. Leung AY. Encyclopedia of Common Natural Ingredients Used in Food, Drugs, and Cosmetics . New York, NY: J. Wiley; 1980.
5. Dhandapani S, Subramanian VR, Rajagopal S, Namasivayam N. Hypolipidemic effect of Cuminum cyminum L. on alloxan-induced diabetic rats. Pharmacol Res . 2002;46:251-255.
6. Ishikawa T, Takayanagi T, Kitajima J. Water-soluble constituents of cumin: monoterpenoid glucosides. Chem Pharm Bull (Tokyo). 2002;50:1471-1478.
7. Gagandeep, Dhanalakshmi S, Mendiz E, Rao AR, Kale RK. Chemopreventive effects of Cuminum cyminum in chemically induced forestomach and uterine cervix tumors in murine model systems. Nutr Cancer . 2003;47:171-180.
8. Platel K, Srinivasan K. Digestive stimulant action of spices: a myth or reality? Indian J Med Res . 2004;119:167-179.
9. Platel K, Srinivasan K. Influence of dietary spices and their active principles on pancreatic digestive enzymes in albino rats. Nahrung . 2000;44:42-46.
10. Srivastava KC. Extracts from two frequently consumed spices—cumin ( Cuminum cyminum ) and turmeric ( Curcuma longa )—inhibit platelet aggregation and alter eicosanoid biosynthesis in human blood platelets. Prostaglandins Leukot Essent Fatty Acids . 1989;37:57-64.
11. Takayanagi T, Ishikawa T, Kitajima J. Sesquiterpene lactone glucosides and alkyl glycosides from the fruit of cumin. Phytochemistry . 2003;63:479-484.
12. Kitajima J, Ishikawa T, Fujimatu E, Kondho K, Takayanagi T. Glycosides of 2-C-methyl-D-erythritol from the fruits of anise, coriander and cumin. Phytochemistry . 2003;62:115-120.
13. Al-Bataina BA, Maslat AO, Al-Kofahi MM. Element analysis and biological studies on ten oriental spices using XRF and Ames test. J Trace Elem Med Biol . 2003;17:85-90.
14. Roman-Ramos R, Flores-Saenz JL, Alarcon-Aguilar FJ. Anti-hyperglycemic effect of some edible plants. J Ethnopharmacol . 1995;48:25-32.
15. Talpur N, Echard B, Ingram C, Bagchi D, Preuss H. Effects of a novel formulation of essential oils on glucose-insulin metabolism in diabetic and hypertensive rats: a pilot study. Diabetes Obes Metab . 2005;7:193-199.
16. Lee HS. Cuminaldehyde: aldose reductase and alpha-glucosidase inhibitor derived from Cuminum cyminum L. seeds. J Agric Food Chem . 2005;53:2446-2450.
17. Sambaiah K, Srinivasan K. Effect of cumin, cinnamon, ginger, mustard and tamarind in induced hypercholesterolemic rats. Nahrung . 1991;35:47-51.
18. Reddy AC, Lokesh BR. Studies on spice principles as antioxidants in the inhibition of lipid peroxidation of rat liver microsomes. Mol Cell Biochem . 1992;111:117-124.
19. Krishnakantha TP, Lokesh BR. Scavenging of superoxide anions by spice principles. Indian J Biochem Biophys . 1993;30:133-134.
20. Aruna K, Sivaramakrishnan VM. Anticarcinogenic effects of some Indian plant products. Food Chem Toxicol . 1992;30:953-956.
21. Nalini N, Sabitha K, Viswanathan P, Menon VP. Influence of spices on the bacterial (enzyme) activity in experimental colon cancer. J Ethnopharmacol . 1998;62:15-24.
22. Sivaswamy SN, Balachandran B, Balanehru S, Sivaramakrishnan VM. Mutagenic activity of south Indian food items. Indian J Exp Biol . 1991;29:730-737.
23. Ramakrishna Rao R, Platel K, Srinivasan K. In vitro influence of spices and spice-active principles on digestive enzymes of rat pancreas and small intestine. Nahrung . 2003;47:408-412.
24. Kivanc M, Akgul A, Dogan A. Inhibitory and stimulatory effects of cumin, oregano and their essential oils on growth and acid production of Lactobacillus plantarum and Leuconostoc mesenteroides . Int J Food Microbiol . 1991;13:81-85.
25. Singh G, Kapoor IP, Pandey SK, Singh UK, Singh RK. Studies on essential oils: part 10; antibacterial activity of volatile oils of some spices. Phytother Res . 2002;16:680-682.
26. Iacobellis NS, Cantore PL, Capasso F, Senatore F. Antibacterial activity of Cuminum cyminum L. and Carum carvi L. essential oils. J Agric Food Chem . 2005;53:57-61.
27. Kreydiyyeh SI, Usta J, Copti R. Effect of cinnamon, clove and some of their constituents on the Na(+)-K(+)-ATPase activity and alanine absorption in the rat jejunum. Food Chem Toxicol . 2000;38:755-762.
 |
Link to Page |  |
Print Page |  |
Email Page |  | Add to List |
