A spice commonly used in korma and paneer curries can help you stay slim, according to a new study.
Black cumin is regularly added to Indian dishes to boost flavour, providing an extra richness to creamy sauces.
Now, researchers have discovered it does more than just taste good – it appears to have anti–obesity properties, too.
A clinical trial has found the ingredient can inhibit the formation of fat cells and improve cholesterol levels.
And scientists say it could be used as a ‘functional food’ to prevent diseases linked to being chronically overweight.
‘Our findings offer important insights into the potential use of black cumin seed as a natural intervention for obesity,’ they said.
‘It was so gratifying to see black cumin comprehensively demonstrate actual, demonstrable blood lipid–lowering effects in a human trial.’
The team said their results are so promising, they now want to investigate whether the ingredient could help patients with diabetes manage their insulin resistance.
Black cumin seeds were found to lower cholesterol levels and inhibit the formation of fat cells in a trial
For their study the researchers, from Osaka Metropolitan University in Japan, recruited 42 participants with elevated cholesterol levels.
They found that those who were asked to consume 5g – roughly a tablespoon – of black cumin seed powder daily for eight weeks showed significant reductions in blood triglycerides (fat), ‘bad’ cholesterol and total cholesterol levels compared to the control group.
Meanwhile, levels of their ‘good’ cholesterol increased.
Improvements like these are linked to a lower risk of heart problems and early death, the scientists said.
The group also performed cellular experiments to understand the processes involved.
They found that black cumin seed extract inhibited adipogenesis – the formation and maturation of fat cells.
‘This study strongly suggests that black cumin seeds are useful as a functional food for preventing obesity and lifestyle–related diseases,’ Professor Akiko Kojima–Yuasa said.
The ingredient has long been used in traditional medicine for its antioxidant and anti–inflammatory effects.
Black cumin is regularly added to Indian dishes such as korma to boost flavour, providing an extra richness to creamy sauces (file image)
‘We hope to perform longer–term and larger–scale clinical trials to investigate the effects of black cumin on metabolism,’ Professor Kojima–Yuasa added.
‘We are particularly interested in investigating its effects on insulin resistance in diabetes and inflammatory markers.’
A large review of studies, published in 2021, described black cumin seed as a ‘miracle herb’ thanks to its ability to reduce inflammation, boost immunity, support cell survival and improve metabolism.
Alongside curry, it is commonly used to flavour bread products and in rice dishes, soups and salads.
The findings were published in the journal Food Science & Nutrition.
