Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient
| Autor: | Rao Sanaullah Khan, Aleem Muhammad, Sadia Aslam, Zaheer Ahmed, Nauman Khalid, Aqsa Akhtar |
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| Rok vydání: | 2021 |
| Předmět: | |
| Zdroj: | Functional Foods in Health and Disease. 11 |
| ISSN: | 2160-3855 2378-7007 |
| DOI: | 10.31989/ffhd.v11i10.836 |
| Popis: | The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements. Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses |
| Databáze: | OpenAIRE |
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