The small black seed that lowers cholesterol
A clinical study found that one tablespoon a day of black cumin reduced bad cholesterol and increased good cholesterol.
How does this happen? Here is the explanation.
Small seed with a long history in the world of cooking and traditional medicine is now attracting renewed attention from Western science.
A new clinical study from Japan published in the journal Food Science & Nutrition reveals that black cumin, also known as Nigella sativa, may improve blood lipid profile and contribute to heart health.
Black cumin is a spice plant originating in Western Asia and Eastern Europe, and its seeds have been used for thousands of years in cooking, folk medicine, and ancient medical texts.
In recent years, scientists began examining it with modern tools, and preliminary results are promising: laboratory and animal experiments indicate anti-inflammatory and antioxidant benefits.
What did the new study find?
In a study conducted at Osaka Metropolitan University in Japan, 22 participants consumed 5 grams of black cumin powder (approximately one tablespoon) daily for eight weeks.
At the end of the period, there was a decrease in LDL (bad cholesterol) and an increase in HDL (good cholesterol).
In contrast, 20 participants in the control group did not show a similar change.
The researchers claim that such improvement in the blood lipid profile may contribute long-term to reducing the risk of heart disease.
“For us, this was concrete proof that black cumin can serve as a functional food to prevent obesity and lifestyle-related diseases,” said Dr. Akiko Kojima-Yuasa, who led the study.
“It is gratifying to see such clear results in a human trial.”
How does it work?
In laboratory cell experiments, researchers found that black cumin may inhibit the creation of mature fat cells by affecting genetic regulation in metabolism.
This means it may act not only on blood lipid levels but also on how the body produces and stores fat. However, the findings are still preliminary.
Despite encouraging results, not all studies agree.
There were also controversial experiments, such as a 2015 study that compared black cumin capsules to cholesterol-lowering drugs and later received a warning label due to suspected errors or unreliability.
Still, several studies in recent years indicate a moderate but consistent effect on lowering cholesterol.
Japanese researchers plan long-term studies with larger groups.
“We want to understand how black cumin affects insulin resistance in diabetes and inflammation markers,” says Kojima-Yuasa.