The phenol extract of bitter cumin contained an array of phenolic compounds which may be responsible for its antioxidant activity.
In one study, the aqueous extract of ginger, cinnamon, cumin, green tea, lemon, apple, garlic and black pepper were analyzed on their inhibitory effects on glycation induced protein cross-linking using eye lens soluble protein as the model protein instead of lysozyme [ 32].
In a study published in the Journal of Pharmaceutical Biology, researchers spiked the drinking water of rats with an extract of the savory spice cumin, which is commonly used in Mexican and Indian food.
The kinetics of DPPH radicals scavenging activity increased with an increase in the concentration of cumin extract as shown in Figure 2. Addition of bitter cumin extract (AMAECA) showed a sharp drop in DPPH colour intensity, indicating high antioxidant activity in quenching DPPH radicals during the first 30 seconds of the reaction followed by a logarithmic decay.
Those receiving the highest dose of cumin extract learned to escape the shock after only eight days of lessons, and the length of time it took rats to learn this task was proportional to the concentration of cumin extract they had been drinking.
The protection from memory loss and the length of time it took to re-learn after amnesia were directly proportional to the concentration of cumin extract the rats were fed.
Unlike the control rats, which took another five days of re-training to re-learn that they needed to jump onto the pole when the buzzer sounded, rats drinking the strongest dose of cumin extract re-learned to escape in only two days.
To explore the hypoglycaemic and hypocholesterolemic potential of conventional and supercritical extracts of black cumin.
Significant variation in the phenolic content was observed in different extracts of bitter cumin (p ≤ 0.05).
All the extracts of bitter cumin showed higher inhibitory activity against phospholipid peroxidation compared to the standard antioxidant α-tocopherol.
