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Written by Navneet Kaur, M.Sc. Nutrition & Dietetics
Diet
Kalonji, scientifically known as Nigella sativa, is a small flowering plant native to southwestern Asia, including regions of India and the Middle East. The seeds of this plant, commonly referred to as kalonji seeds or black cumin seeds, have been used for centuries for their culinary and medicinal properties.
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Kalonji seeds are rich in antioxidants like thymoquinone, which can help neutralize harmful free radicals and protect cells from oxidative stress.
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The compounds in kalonji seeds have anti-inflammatory properties, which may help reduce inflammation and alleviate symptoms of conditions like arthritis.
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Kalonji seeds can support digestive health by promoting healthy gut bacteria and reducing digestive discomfort such as bloating and gas.
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hese seeds may aid in weight management by regulating appetite and promoting a feeling of fullness.
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Kalonji seeds can strengthen the immune system due to their high content of vitamins, minerals, and antioxidants.
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Kalonji seeds may help alleviate symptoms of respiratory conditions like asthma and bronchitis due to their anti-inflammatory properties.
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Consuming kalonji seeds may improve heart health by reducing cholesterol levels, blood pressure, and triglycerides.
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Some studies suggest that kalonji seeds may help regulate blood sugar levels and improve insulin sensitivity in individuals with diabetes.
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The antioxidants and anti-inflammatory properties in kalonji seeds can support healthy skin and hair, reducing issues like acne and hair loss.
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Kalonji seeds have demonstrated antibacterial and antifungal properties, making them beneficial for skin infections and oral health.
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These tiny seeds are a rich source of antioxidants, anti-inflammatory compounds, and various nutrients, making them a valuable addition to a healthy diet. Whether used in cooking, as an oil, or as a supplement, incorporating kalonji seeds into your routine may contribute to improved overall well-being and support your journey towards a healthier lifestyle.
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