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image of Effect of Supplementation of Black Seeds (Nigella sativa) on Biomarkers of Oxidative Stress: An Updated Narrative Review of Clinical and Preclinical Studies

Abstract

Increased generation and accumulation of free radicals (reactive oxygen species) and a decrease in the activity of antioxidant systems can result in oxidative stress. In this study, we investigate the antioxidant properties of black seeds (). To find pertinent papers, searches were conducted using reference lists, Web of Science, Medline/PMC/PubMed, Scopus, Google Scholar, and Science Direct, among other web-based resources. Black seed (Nigella sativa) supplementation has been demonstrated in several preclinical and clinical studies to decrease lipid peroxidation and raise levels of antioxidant enzymes. There are several ways in which black seeds () can exhibit antioxidant activity: they can do this by reducing oxidative stress and free radical formation, scavenging superoxide and other reactive oxygen species, inhibiting lipid peroxidation, inhibiting nuclear factor-kB (NF-kB), upregulating genes encoding antioxidant enzymes, lowering malondialdehyde levels, elevating total antioxidant capacity levels, and enhancing antioxidant enzymes like superoxide dismutase, catalase, glutathione peroxidase, and many more. For individuals suffering from chronic conditions including diabetes, hypertension, dyslipidemia, cancer, and many more, black seeds () may thus be used as an adjuvant therapy in addition to standard drugs.

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2024-12-27
2025-01-24

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/content/journals/cff/10.2174/0126668629343144241205072935
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Effect of Supplementation of Black Seeds (Nigella sativa) on Biomarkers of Oxidative Stress: An Updated Narrative Review of Clinical and Preclinical Studies
Bentham Science Publishers ; https://doi.org/10.2174/0126668629343144241205072935
/content/journals/cff/10.2174/0126668629343144241205072935
/content/journals/cff/10.2174/0126668629343144241205072935
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  • Article Type:     Review Article
Keywords: Oxidative stress ; Antioxidant enzymes ; Lipid peroxidation ; Nigella sativa ; Reactive oxygen species ; Black seeds

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