Black Cumin Seeds Shown to Considerably Lower Cholesterol in New study
Tokyo,Japan – A common kitchen spice,black cumin ( Nigella sativa),is demonstrating promising results in the fight against high cholesterol adn obesity,according to a recently published clinical trial. Researchers have found that daily consumption of black cumin seed powder can lead to significant reductions in total cholesterol, LDL-cholesterol, and triglycerides, while simultaneously increasing levels of beneficial HDL-cholesterol.
The randomized controlled trial, conducted by RM Ibrahim et al. and published in the Journal of Translational Medicine in 2014, focused on postmenopausal women with lipid disorders. Participants who consumed black cumin seed powder daily for two months experienced marked improvements in their lipid profiles compared to a placebo group. This suggests black cumin could be a valuable “functional food” for preventing lifestyle diseases.
While spices like turmeric, ginger, and fenugreek are also being investigated for their metabolic benefits, black cumin currently boasts the strongest evidence base regarding cholesterol and blood lipid management. Researchers, including Kojima-yuasa, are planning larger, longer-term clinical trials to further investigate the spice’s effects on insulin resistance in diabetes and inflammatory markers.
“We hope to conduct longer-term, larger-scale clinical trials to study the effects of black cumin on metabolism,” says Kojima-Yuasa. “We are particularly interested in studying its effects on insulin resistance in the diabetes and on inflammatory markers.”
Despite these encouraging findings, researchers emphasize that black cumin shoudl be considered a dietary supplement and not a replacement for a balanced diet and regular medical monitoring. the study authors beleive the seeds could contribute to preventing obesity and related health issues.
