Sesame seeds
Sesame seeds have been used as a health food for disease prevention in Asian countries for several
thousand years. They significantly increase plasma g-tocopherol and enhance vitamin E activity, which are
believed to prevent human aging-related diseases such as cancer and heart disease. Culinary use of sesame
seed includes the decoration of bread and cookies, to produce paste added to certain dishes, and in desserts
such as sweetened tahin. Sesame oil is a cooking and salad oil. Nutritionally, sesame seeds are rich in oil with
high levels of unsaturated fatty acids, mainly oleic and linoleic, protein, specially high levels of methionine, and
micronutrients such as minerals, lignans, tocopherol, and phytosterol. Studies have shown that sesame oil
can inhibit human colon cancer growth in vitro, lower blood pressure, decrease lipid peroxidation, and
increase antioxidant status in hypertensive patients. In vitro and animal studies have shown that sesame seed
is a rich source of mammalian lignan precursors, which may have protective effects against hormone-related
diseases such as breast cancer. Sesamin, a major lignan of sesame seeds, exerts multiple functions, such as
an antihypertensive effect, and cholesterol, lipid-lowering, and anticancer activities. It also induces growth
inhibition in human cancer cells by regulating cyclin D1 protein expression in various kinds of human tumor
cells. Sesame seeds are protected by a capsule only until the seeds are fully ripe. The ripening time of
thcropsis different, so the farmers cut the plants by hand and place them vertically so that all the capsules are
returned. With the discovery of Langham in 1943, nothing destructive was created, moving towards the
development of a product resistant to all types of fractures. Although researchers have made significant
progress in sesame cultivation, the continuing crop losses are due to limited US domestic production.
Maintaining the health of the body along with mental health makes a person happy, so try to maintain it.
