National Academy of Agricultural Sciences (NAAS)
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PRINT ISSN : 2319-7692
Online ISSN : 2319-7706 Issues : 12 per year Publisher : Excellent Publishers Email : editorijcmas@gmail.com / submit@ijcmas.com Editor-in-chief: Dr.M.Prakash Index Copernicus ICV 2018: 95.39 NAAS RATING 2020: 5.38 |
From ancient time (over 5000 years) oil crops like Sesame, Brassica, Olea europaea, etc. have given importance for their nutritional, medicinal and food products properties. One of important oil crop belonging to Pedaliaceae family is Sesamum indicum L., is an annual plant and being neglected because of many reasons. India and China are the world’s largest producers of Sesame, The oil content of Sesame seed varies from 28% to 59%. Sesame oil serve as natural sources of antioxidants i.e. lignans which improves flavor and taste and contributes to greater shelf-life of foods. Sesame seed is rich source of protein. Sesame seeds are used for making flour, breads and cakes. Sesame oil has been used as salad oil and cooking oil. In Ayurveda Sesame is oil is preferred for its medicinal use. Presence of high level PUFAs in Sesame oil reduces blood cholesterol, high blood pressure and plays a central role in preventing atherosclerosis, heart diseases and cancers. The major content of sesamin and sesamolin in Sesame known to have a cholesterol lowering effect in humans and to prevent high blood pressure. Sesame oil sustains high density lipoprotein cholesterol and lower density lipoprotein cholesterol. The antibacterial, Anti-inflammatory, Anti-diabetic and anti fungal actives has been also reported in Sesame seed. Contribution of Sesame is countable in food and health industry because of richness in unsaturated fatty acids, sulfur containing amino acids.
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