Wiley Online Library: Black cumin reduces ‘bad’ cholesterol, prevents obesity

Nigella sativa, or black cumin, is well known as a spice that gives a rich flavor to Indian dishes such as korma or paneer.

However, in traditional medicine its seeds have been used for thousands of years as a healing remedy thanks to their pronounced anti-inflammatory and antioxidant properties.

Now a clinical study conducted by a team from Osaka City University shows that it may have a noticeable effect against obesity, too.

An article about the new respective study was published in the Wiley Online Library journal.

The scientists, led by Associate Professor Akiko Kojima-Yuasa, conducted both cell-level experiments and trials involving humans. In the clinical part of the study, volunteers consumed about five grams—approximately one tablespoon—of black cumin seed powder per day for eight weeks. During that time, their levels of triglycerides, “bad” low-density lipoprotein cholesterol, and total cholesterol decreased significantly, while the amount of “good” high-density lipoprotein cholesterol, on the contrary, increased.

Such an improvement in the blood lipid profile is typically associated with a lower risk of cardiovascular diseases and premature death. To understand which specific processes are responsible for this, the researchers conducted additional cell experiments. They found that black cumin extract suppresses adipogenesis—the formation and maturation of fat cells—by preventing the accumulation of lipid droplets and blocking the differentiation of adipose tissue precursors.

According to Associate Professor Kojima-Yuasa, the results clearly suggest that black cumin can be considered a functional food that helps prevent obesity and lifestyle-related diseases.