AN EXTENSIVE ANALYSIS OF BUNIUM PERSICUM: AN IMPORTANT SPICE FOR MEDICINE

Abstract

Bunium persicum (Boiss), or B. Fedtsch, or Black cumin, is a medicinal spice with significant economic value and is frequently utilized in many food systems as a preservative and taste enhancer. It was used additionally within conventional Indian, Iranian, and Unani medical systems. Belonging to the Apiaceae family, it has a wide range of phytochemicals, primarily cuminaldehyde, α-terpinene-7-al, γ-terpinene-7-al, γ-terpinene, ρ-cymene, β-Pinene, and so on. These phytochemicals have been shown to have several established medicinal benefits, such as antioxidant, antimicrobial, lipid/glucose lowering, and anti-carcinogenic properties. Because this plant is overused and only grows in a few places in the wild, conservation of it—both in vitro and in situ—is a top priority.
Furthermore, little study has been done to identify and characterize this valuable plant's molecular makeup or to generate prospective high-yielding cultivars or variants. This review offers insight into the phytochemistry, financial significance, nourishment, and medicinal properties. Employs morphological ones such as biochemical processes., and cellular properties of Bunium persicum, along with the work being done towards preserving it and moving ahead, to draw potential stakeholders' focus to the enormous potential and endless characteristics of black cumin.