Black Cumin Seeds for Cancer
The seeds of black cumin, also known as black caraway (scientific name Nigella Sativa) are relatively unknown in the west. They have a pungent, bitter taste and smell, and are commonly used as a spice in Indian and Middle Eastern cuisines. These small black seeds contain over 100 chemical compounds, with many more still unidentified. Black cumin seeds are a rich source of thymoquinone, beta-sitosterol, amino acids, phytosterols, omega-6 and omega-9 essential fatty acids, proteins, and vitamins B1, B2 and B3. They also contain calcium, folic acid, iron, copper, zinc and phosphorous.
Multiple studies have shown that black cumin seed extracts and oil boost production of bone marrow cells and immune cells, suggesting that they could be used to treat autoimmune disorders and even fight cancer. Indeed, thymoquinone has been shown to have powerful antioxidant, anti-inflammatory, anti-diabetic, and anti-tumour properties.
Specifically, it has been shown to stop various types of cancer cells from growing, via multiple mechanisms – including lowering inflammation, inducing cell cycle arrest and apoptosis (“programmed cell suicide”) in tumour cells, preventing new blood vessels that feed tumour cells from forming, and stopping cancer cells from migrating to other areas of the body.
Thymoquinone also complements standard anti-cancer drugs without any added toxicity. Studies have also shown that black cumin seed oil has potent antibacterial, anti-fungal, antiviral, and anti-parasitic effects.
Black cumin seeds are somewhat of an acquired taste, but you can try adding small amounts to soups, stews, and salads – for example, in combination with honey or royal jelly, according to your taste preferences.