Abstract:
Abstract Spent cumin (SC), generated from Ayurvedic
industry, was evaluated for its nutraceutical potential in
terms of antioxidant, antidiabetic and anticancer properties,
and compared with that of the raw cumin (RC). SC and RC
seeds were extracted with ethyl acetate (E) and methanol
(M). SCM (methanol extract) were rich in p-coumaric acid,
ferulic acid, ellagic acid and cinnamic acid (6.4445,
5.8286, 2.1519, 4.3085 mg/g dry extract). SCM reduced
Fe2? ion (89.68 lM AA/g dry weight), scavenged DPPH
radical (IC50-238.6 lg/mL), better a-amylase inhibition
(IC50-337.22 lg/mL) and glucose uptake activity in 30.7%
of L6 cells. SCM inhibited viability, retarded migration
area up to 41.02%, arrested cell cycle at S phase and
induced apoptosis in 2.45% of HT29 colon cancer cells.
The results indicated that dietary interventions using
nutraceutical food formulation made out of SC can play a
significant role in the prevention and management of
degenerative diseases.
