Scientists from Japan talked about the benefits of black cumin for lowering cholesterol

Black cumin, known as a curry spice, has demonstrated the ability to lower cholesterol and prevent the formation of fat cells in humans. This was reported on November 18 in the journal Medical Xpress.

In the study, participants who took 5 grams of black cumin powder daily—about a tablespoon—for eight weeks showed significant reductions in triglycerides, "bad" LDL cholesterol, and total cholesterol in their blood. At the same time, the level of "good" HDL cholesterol increased. Improved lipid profile is associated with a lower risk of cardiovascular disease and premature death.

To understand the mechanisms of action, the researchers conducted cellular experiments. They found that black cumin extract inhibits adipogenesis, the process of formation and maturation of fat cells, by blocking the accumulation of fat droplets and cell differentiation.

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"This study strongly suggests that black cumin seeds are useful as a functional food product for the prevention of obesity and lifestyle—related diseases," said Professor Kojima-Yuasa.

She added that the team plans to conduct larger and longer-term clinical studies to study the effects of black cumin on metabolism, insulin resistance in diabetes, and inflammatory markers.

Earlier, on November 12, expert doctor Vera Seryozhina noted that in winter the body consumes more energy and it is important to get enough vitamins and healthy fats. Among the healthy foods, she named nuts, sea fish, cod liver, eggs, vegetables and mushrooms, but fast carbohydrates should be limited to maintain health and metabolism.

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