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Review on the Phytochemical Property and Cellular Toxicity of Ajwain

Neelam Patel, Anu Tiwari, Amit Tiwari, Shivam Chourasiya, N. Ganesh

Abstract


A multitude of herbs and culinary ingredients utilized in Indian cuisine hold significant nutritional value. Among these, ajwain stands out as a widely consumed spice, particularly in India, where it is often added to curries to aid in digestion. Ajwain is obtained from the seeds of the Trachyspermum ammi plant, which is a member of the Apiaceae family. This spice possesses various medicinal properties, including its ability to address gastrointestinal disorders, stimulate appetite, and even exhibit anti-tumor effects. The purpose of this current review is to consolidate the findings from multiple studies conducted on ajwain, a well-known and frequently used spice in Indian curries. The aim is to shed light on the phytochemical and biochemical properties of ajwain, thereby exploring its potential application as a therapeutic agent. Through this comprehensive analysis, a deeper understanding of ajwain’s therapeutic potential can be gained, paving the way for its potential use in various medicinal contexts.

Keywords


Apiaceae, ajwain seeds, gastrointestinal ailments, phytochemical, pharmacological activities, Trachyspermum ammi, and toxicity.

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References


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