Sesame

Abstract

Sesame (Sesamum indicum L.) is an annual plant whose seeds are purported to be one of the oldest oilseeds used by humans. Although originating in Africa and India, this plant currently is cultivated in diverse regions worldwide from semiarid tropics to temperate areas. This edible seed oil has many routine and diverse uses in food preparation and cooking, and the dehulled seed is included in the preparation of numerous food products, condiments, and confectionaries, imparting a distinctive savory, nutty, roasted flavor. Sesame has a long history of use in traditional medicines for treatment of wounds, asthma, blurred vision, abdominal pain and ulcers, toothaches and gum disease, and migraine, to name a few. More recently, sesame constituents have demonstrated antioxidant and anti-inflammatory properties that may alleviate conditions such as atherosclerosis, diabetes, hypertension, and pain. The current narrative summarizes human studies evaluating sesame seeds, oil, and constituents for improving diverse human disorders, and provides suggestions for future research. Nutr Today 2022;57(5):271-287 S esame (Sesamum indicum L., family Pedaliaceae), also known as sesamum, gingelly, til, goma, ajonjoli, and benniseed, is an annual plant (Figure 1). The seeds are purported to be one of the oldest oilseeds used by humans. The seed colors of this plant vary considerably including white, yellow, gray, brown, and black, depending on the variety and strain of S indicum. Black sesame seeds and white sesame seeds are the most available worldwide.Although the chemical differences among the various colored sesame seeds are not well characterized, it has been reported that the contents of indole-3-carboxylic acid, hesperidin, 2-methoxycinnamic acid, vitamin B2, and hyoscyamine are significantly higher in black seeds compared with white seeds. However, at least for sesame lignans, seed color and content of these bioactives are unrelated. 1,2 Although apparently originating in Africa and India, this plant is currently cultivated in diverse regions worldwide from semiarid tropics to temperate areas, and India, China, Tanzania, Sudan, and Myanmar are considered the major producers. Because of the high content of oil, sesame seed is called the queen of oilseeds. Its major use is the production of a notably oxidative rancidity-resistant oil. This oil has numerous uses such as a solvent, a hydrophobic vehicle for drug delivery, and a skin softener, and in the preparation of soaps and margarines. [2][3][4][5][6][7] In cosmetics, it can function as a binder, emulsifier, and viscosity-increasing agent. 8 As an edible seed oil, it has many routine and diverse uses in food preparation. It has widespread use globally in salads, and in Asia, the seed and oil are routinely used in cooking. Some Europeans substitute it for olive oil in cooking. The dehulled seed is included in the preparation of numerous food products, condiments, and confectionaries, imparting a distinctive savory, nutty, roasted flavor. For example, besides being sprinkled on ...