Sesame seeds as functional foods: An overview

Abstract

Sesame seeds (Sesamum indicum L.) have\\r\long been valued for their rich nutritional composition and health-promoting\\r\properties, making them a promising candidate as functional foods. Packed with\\r\bioactive compounds such as lignans (sesamin and sesamolin), phytosterols,\\r\tocopherols, and essential fatty acids, sesame seeds exhibit potent\\r\antioxidant, anti-inflammatory, and cholesterol-lowering effects. These\\r\properties contribute to the prevention of chronic diseases, including\\r\cardiovascular conditions, diabetes, and certain cancers. Additionally, their\\r\high levels of calcium, magnesium, and dietary fibre support bone health,\\r\metabolic function, and gut health. Sesame seeds are versatile, being\\r\incorporated into various functional food products, and their potential as\\r\nutraceuticals is gaining attention. This review explores their nutritional\\r\benefits, bioactive mechanisms, and applications, while addressing challenges\\r\such as bioavailability and processing stability, highlighting their role in\\r\health-promoting diets and innovative food solutions.