Washington: Indian researchers have found that cumin, the bitter spice used as a key ingredient in curries, contains high levels of antioxidants.
Researchers from Mysore have used biochemical and biological techniques to show that seeds from bitter cumin (Centratherum anthelminticum (L.) Kuntze), a member of the daisy family, are a rich source of phenolic antioxidants. "Bitter cumin extracts were strong antioxidants in the free radical scavenging systems tested. The extracts were also strong electron donors and hence reducing agents, another marker of antioxidation,” said the researchers from the Central Food Technological Research Institute.“In biological tests bitter cumin inhibited the oxidation of liposomes (used as a model for cell membrane oxidation) and offered complete protection against DNA damage," they said.The study was published in BioMedCentral`s open access journal BMC Complementary and Alternative Medicine. ANI
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