Review on phytochemical evaluation and extraction of Nigella sativa (Kalongi) with pharmacological and traditional applications

Abstract

Nigella sativa is an annual flowering plant and belonging to family Ranunculaceae. The plant is commonly grown and nurtured in India and Pakistan. In addition, Mediterranean countries have also been reported to cultivate the plant. The height of the herb is about 45 cm and length of the leaves is from 2.5 to 5.0 cm. The shape of the leaves is lanceolate and linear. The color of petals of the flower is pale blue and its seeds are externally black in color and internally white. The plant has been utilized conventionally as well as pharmacologically for treatment of various diseases, i.e. chest congestion, hypertension, obesity, piles, bacterial infections, fever, jaundice, fungal infections, cancers, inflammation, oxidative stress, paralysis, fatigue etc. Seeds are consumed in a variety of ways interchangeably i.e. as condiment and spice. Nigella sativa is enriched with various significant phytochemicals, including: glycoscides, carbohydrates, alkaloids, tannins, alkaloids, volatile oil, terpenoids, and flavonoids, steroids resinous and phenolic compounds. The other most important chemical constituents are thymol, carvone, thymoquinone, nigellicimine, nigellicine, dithymoquinone and thymohydroquinone. The medicinal herb contains relatively good amounts of copper (Cu), iron (Fe), potassium (K), phosphorous (P), calcium (Ca) and zinc (Zn). Natural products have been used as a major source of treatment and diet for the provision of essential nutrition and health for both animal and humans. All these aspects catch the attention of researchers to approach the utility, efficiency and potency of Nigella sativa.