Research Article | DOI: https://doi.org/-

Cuminum cyminum L. as a Functional Nutraceutical: Bioactive Composition and Health-Promoting Potential

  • Cecilia Jones *

Independent Researcher, Biomedical and Nutritional Sciences, Chicago, USA

*Corresponding Author: Cecilia Jones

Citation: C Jones, Cuminum cyminum L. as a Functional Nutraceutical: Bioactive Composition and Health-Promoting Potential, Journal of Clinical Nutrition and Food Research, ACP Publishers, 1(1); DOI: https://www.doi.org/apc/2025/jcnfr/00005

Copyright : © 2026 Cecilia Jones, this is an open-access article distributed under the terms of the Creative Commons Attribution License, which permits unrestricted use, distribution, and reproduction in any medium, provided the original author and source are credited

Received: 09 May 2026 | Accepted: 14 May 2026 | Published: 19 May 2026

Keywords: cuminum cyminum l.; functional food; phytochemicals; cumin aldehyde; antioxidant activity; antimicrobial properties; antidiabetic effects; anti-inflammatory activity; nutraceuticals; medicinal spices.

Dr. Cuminum cyminum L. as a Functional Nutraceutical: Bioactive Composition and Health-Promoting Potential

Cumin [Cuminum cyminum L.] is an aromatic spice widely used in culinary traditions and traditional medicine systems across the world. Beyond its flavoring properties, cumin is recognized as a rich source of bioactive compounds, including essential oils, flavonoids, alkaloids, and phenolic derivatives. These constituents contribute to a wide range of biological activities such as antioxidant, anti-inflammatory, antimicrobial, antidiabetic, and anticancer effects. Recent scientific evidence suggests that cumin may play a significant role in modulating metabolic pathways, oxidative stress responses, and immune regulation. This review summarizes the nutritional composition, phytochemical profile, and therapeutic potential of cumin, emphasizing its relevance as a functional food ingredient and its emerging applications in nutraceutical and biomedical research.

Keywords:
cuminum cyminum l.; functional food; phytochemicals; cumin aldehyde; antioxidant activity; antimicrobial properties; antidiabetic effects; anti-inflammatory activity; nutraceuticals; medicinal spices.

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