Study of the Antioxidant and Anti-Inflammatory Properties of the Biological Extracts of Using Two Extraction Methods.

has long been used in traditional medicine and cuisine. In this study, extracts were isolated by maceration and ultrasound-assisted extraction and were evaluated for their antioxidant and anti-inflammatory effects in lipopolysaccharide (LPS)-stimulated RAW264.7 macrophages.

Biochemical Composition of Cumin Seeds, and Biorefining Study.

A new biorefinery approach has been developed in the present study, and applied on cumin () seeds as a potential source of phytochemicals of interest. Cumin is a popular spice used widely for its distinctive aroma. It is a rich reserve of both vegetable and essential oils.

Evaluation of Nutritional and Technological Attributes of Whole Wheat Based Bread Fortified with Chia Flour.

The aim of this study was to investigate and compare the effect of wheat bread fortification with varied levels (2%, 4%, and 6%) of chia seed powder (full fat) and cakes (defatted, residue after oil extraction). Chia flour was added to whole wheat bread rich in vital wheat gluten for the first time. The breadcrumbs were assessed for their antioxidant activity, nutritional content, textural properties, color, and sensory profiles.

Protein Bread Fortification with Cumin and Caraway Seeds and By-Product Flour.

Malnutrition continues to be a key health problem in developing regions. The valorization of food waste appears as an ideal way to prevent malnutrition and improve people's access to food. Cumin ( L.