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Thymoquinone: Chemistry and Functionality

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Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications

Part of the book series: Food Bioactive Ingredients ((FBC))

Abstract

Thymoquinone (TQ) is found in nature as one of the constituents of the volatile oil fraction of black seeds (Nigella sativa L.). Nowadays, more research interest is directed toward TQ due to its versatile biological activities especially its anticancer potentials. This chapter will present an overview that covers different aspects of TQ including its origin in N. sativa seeds and the different factors that can affect its content in the crude and the volatile oil of the seeds. The analytical chromatographic tools that are usually used for the detection and quantification of TQ in the crude oil of N. sativa and its volatile fraction will be reviewed. The author will discuss the biological activities of TQ with especial emphasis on its anticancer potentials. Strategies to overcome the drawbacks that can limit the practical applications of TQ as a promising anticancer agent such as its potential toxicity and low stability will be also discussed. Finally, the author will refer to the production of TQ either by isolation from its natural sources like N. sativa oil or by organic synthesis from petrochemicals. That segment of the chapter will also refer to the aspects of enhancing the anticancer activity of TQ by synthesizing new TQ-analogs.

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Abbreviations

GC:

Gas chromatography

HPLC:

High-performance liquid chromatography

TQ:

Thymoquinone

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  1. Aroma & Flavor Chemistry Department, Food Industries & Nutrition Division, National Research Center, Dokki, Cairo, Egypt

    Amr E. Edris

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  1. Umm Al-Qura University, Deanship of Scientific Research, Makkah, Saudi Arabia, Zagazig University, Agricultural Biochemistry Department, Zagazig, Egypt

    Mohamed Fawzy Ramadan

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Edris, A.E. (2021). Thymoquinone: Chemistry and Functionality. In: Fawzy Ramadan, M. (eds) Black cumin (Nigella sativa) seeds: Chemistry, Technology, Functionality, and Applications. Food Bioactive Ingredients. Springer, Cham. https://doi.org/10.1007/978-3-030-48798-0_8

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