Effects of the Intake of Sesame Seeds (Sesamum indicum L.) and Derivatives on Oxidative Stress: A Systematic Review

Abstract

This study is aimed at assessing the scientific evidence on the effect of the intake of sesame seeds and derivatives on oxidative stress of individuals with systemic hypertension, dyslipidemia, and type 2 diabetes mellitus. A systematic review was conducted in seven databases (Lilacs, PubMed, ISI Web of Knowledge, Cochrane Library, Scopus, Trip Database, and Scielo) from September 2013 to January 2014. Clinical trials on the intake of sesame seeds and derivatives assessing the outcomes related to oxidative stress were retrieved. The risk of bias in the results of the studies selected was assessed according to the criteria of the Cochrane Handbook for Systematic Reviews of Interventions. This review included seven clinical trials showing that the intake of sesame resulted in the increase in enzymatic and nonenzymatic antioxidants, as well as in a reduction in oxidative stress markers. This was mainly observed with the use of sesame oil for hypertensive individuals during 2 months and black sesame meal capsules for prehypertensive individuals during four weeks. Most studies involved a small number of participants, sample size being considered a limiting factor for this review. In addition, a significant heterogeneity was observed in the type of population studied and the type of sesame and derivatives used, as well as their amount. The follow-up time was considered a limiting factor, because it varied in the different studies. The high risk of randomization and blinding biases found in the studies assessed determines lower scientific evidence of the results. Despite the limitations and biases identified in this systematic review, sesame showed relevant effects on oxidative stress, suggesting it could increase the antioxidant capacity.

Bread Enrichment with Oilseeds. A Review

“…Thus, chia has a high concentration of polyphenols derived from caffeic acid and other antioxidant substances [ 13 , 14 , 16 , 17 ]. The antioxidant potential of flax [ 18 ], sesame [ 19 , 20 ], pumpkin [ 7 ] and sunflower seeds [ 21 ] has also been highlighted. In the case of chia and flax seeds, it has been demonstrated that the partial germination of the grains can increase both their antioxidant capacity and the content of phenolic compounds [ 22 ].…”

Pharmacologically relevant drug interactions of sulfonylurea antidiabetics with common herbs

“…Sesame oil is composed of lignans (sesamin, sesamolin), minerals, vitamins, phytosterols, unsaturated fatty acids (linoleic acid, oleic acid, etc) and tocopherols (142)(143)(144). Many studies have shown that sesame oil has antioxidant, antihypertensive, antihyperlipidemic, antihyperglycemic, anticarcinogenic and immunoregulatory activities (145)(146)(147)(148). Diabetes patients may prefer sesame oil as it reduces the detrimental effects of diabetes by improving glucose control, blood pressure, lipid levels and cardiac and renal health (149)(150)(151)(152).…”

Physical-Chemical Characterization and Nutritional Quality of Sesame Oil (Sesamum indicum L.).

“…Thus, sesame oil may be associated with the improvement of oxidative stress as shown by some scientific evidence [8]. Guinaz et al (2009) analyzed the vitamin E content in vegetable oils and observed that canola oil had the highest alpha-tocopherol content (18.39 mg / 100 mL) when compared to soybean oil (12.14 mg / 100 mL) and extra-virgin olive oil (14.05 mg / 100 mL) [37].…”

“…It is known that there is a great influence in relation to its ingestion and quantity of the fatty acids on the health, mainly, in relation to the cardiovascular diseases [6], which are considered the main cause of death in the world, around 37% [7]. Scientific evidence indicates that the increase in the consumption of unsaturated fatty acids present, for example, in vegetable oils is effective in preventing these diseases [8,9]. The combination of the beneficial fatty acid profile and the rich nutritional composition of the sesame oil makes it possible to be considered a quality food with excellent functional properties.…”