Sesame (Sesamum indicum L.),
of the Pedaliaceae family, is one of the first oil crops used in humans. It is widely grown and has a mellow flavor and high nutritional value, making it very popular in the diet. Sesame seeds are rich in protein and lipids and have many health benefits. A number of in vitro and in vivo studies and clinical trials have found sesame seeds to be rich in lignan-like active ingredients. They have antioxidant, cholesterol reduction, blood lipid regulation, liver and kidney protection, cardiovascular system protection, anti-inflammatory, anti-tumor, and other effects, which have great benefits to human health. In addition, the aqueous extract of sesame has been shown to be safe for animals. As an important medicinal and edible homologous food, sesame is used in various aspects of daily life such as food, feed, and cosmetics. The health food applications of sesame are increasing. This paper reviews the progress of research on the nutritional value, chemical composition, pharmacological effects, and processing uses of sesame to support the further development of more functionalities of sesame.
Botanical Description
Sesame, a genus of Sesamum, is a member of the Pedaliaceae family. According to the difference in germplasm color, sesame can be classified as white sesame, black sesame, and yellow sesame, among which black and white sesame are the more common and widely grown dominant species, as shown in Figure 1. Black sesame has strong growth ability, lodging resistance, and drought resistance, while white sesame has high oil content and good quality and has the largest planting area and distribution. For other variegated varieties such as yellow sesame, its plants are mostly branched. In general, the oil content decreases gradually as the color of the germplasm deepens [9].
Figure 1.
Figure 1.
Figure 1
Open in a new tab
No comments:
Post a Comment