| dc.contributor.author | Karaçil Ermumcu, Merve Şeyda | |
| dc.contributor.author | Şanlıer, Nevin | |
| dc.date.accessioned | 30.04.201910:49:13 | |
| dc.date.accessioned | 2019-05-30T19:09:34Z | |
| dc.date.available | 30.04.201910:49:13 | |
| dc.date.available | 2019-05-30T19:09:34Z | |
| dc.date.issued | 2017 | |
| dc.identifier.issn | 2149-0473 | |
| dc.identifier.uri | https://hdl.handle.net/20.500.12445/168 | |
| dc.description.abstract | Nigella sativa has the richest historical past of plants in the healthcare field. It has been used as a food preservative and to enhance flavour in many countries of the world for thousands of years and has also been used as a spice, and Nigella sativa seed and oil has been consumed for the treatment of many diseases in the world for many years. Today, it is believed to have antihypertensive, antihyperlipidemic, antidiabetic, anticancer, antioxidant, antimicrobial, antitumour, antibacterial, anti-inflammtory and immune-system effects through its components. And therefore Nigella sativa and its effects on health are discussed in this review. | en_US |
| dc.language.iso | eng | en_US |
| dc.rights | info:eu-repo/semantics/openAccess | en_US |
| dc.subject | Gıda Bilimi ve Teknolojisi | en_US |
| dc.title | Black cumin (nigella sativa) and its active component of thymoquinone: effects on health | en_US |
| dc.type | article | en_US |
| dc.relation.journal | Journal of Food and Health Science | en_US |
| dc.contributor.department | Biruni Üniversitesi | en_US |
| dc.identifier.volume | 3 | en_US |
| dc.identifier.issue | 4 | en_US |
| dc.identifier.startpage | 170 | en_US |
| dc.identifier.startpage | 183 | en_US |
| dc.relation.publicationcategory | Makale - Ulusal Hakemli Dergi - Kurum Öğretim Elemanı | en_US |
