Antioxidant potential of ajwain (Trachyspermum ammi L.) seeds and oil
Antioxidant potential of ajwain (Trachyspermum ammi L.) seeds and oil: An in vitro assessment
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Ajwain is a plant with many medicinal properties and health benefits. It is an important crop used both as spice and condiments in most Indian kitchen preparations. Ajwain with its characteristic aromatic smell and pungent taste is widely used as a spice in curries. Its seeds are used in small quantities for numerous purposes like flavoring, as preservatives, and for the manufacture of essential oil. In the Indian system of medicine, T. ammi is administered as a household remedy for stomach disorders, a paste of crushed fruits is applied externally for relieving colic pains, and a dry fomented...
Ajwain is a plant with many medicinal properties and health benefits. It is an important crop used both as spice and condiments in most Indian kitchen preparations. Ajwain with its characteristic aromatic smell and pungent taste is widely used as a spice in curries. Its seeds are used in small quantities for numerous purposes like flavoring, as preservatives, and for the manufacture of essential oil. In the Indian system of medicine, T. ammi is administered as a household remedy for stomach disorders, a paste of crushed fruits is applied externally for relieving colic pains, and a dry fomented paste of the fruit is applied on the chest as a common remedy for asthma. Ajwain has also been used to correct auditory weakness and is effective against cough, pleurisy, and dysphonia in the field of respiratory diseases. Keeping in view the adverse effects of synthetic drugs and growing demand for natural products, especially herbs and spices for the treatment of chronic diseases, the following objectives have been framed to assess ajwain seeds for therapeutic potential.
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