ArticleJournal of food science and technology2016
Nutraceutical properties of cumin residue generated from Ayurvedic industries using cell line models.
Article in Journal of food science and technology, 2016. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 4 papers.
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Who cites it
4 citing papers in PubMed, 15 citations in OpenAlex.
- Optimization of Aqueous Extraction of Polyphenols fromBiotech (Basel (Switzerland)) · 2024Article
- Resistant cumin cultivar, GC-4 countersFrontiers in plant science · 2023Article
- Enteric-Coated Cologrit Tablet Exhibit Robust Anti-Inflammatory Response in Ulcerative Colitis-like In-Vitro Models by Attuning NFκB-Centric Signaling Axis.Pharmaceuticals (Basel, Switzerland) · 2022Article
- Hexavalent chromium-induced autophagic death of WRL-68 cells is mitigated by aqueous extract of3 Biotech · 2020Article
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Authors and funding
5 authors at 2 institutions in 1 country.
Funding
No grant is acknowledged in the PubMed record.
Abstract
Spent cumin (SC), generated from Ayurvedic industry, was evaluated for its nutraceutical potential in terms of antioxidant, antidiabetic and anticancer properties, and compared with that of the raw cumin (RC). SC and RC seeds were extracted with ethyl acetate (E) and methanol (M). SCM (methanol extract) were rich in p-coumaric acid, ferulic acid, ellagic acid and cinnamic acid (6.4445, 5.8286, 2.1519, 4.3085 mg/g dry extract). SCM reduced Fe
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