Canan ASAL ULUS, Pınar KAYA SÖKÜLMEZ, Bahtınur TAŞÇI

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Çörek Otu (Nigella Sativa L.) Tohumunun Kimyasal Bileşimi ve insan Sağlığındaki Yeri

Çörek otu (Nigella Sativa L.), çok eski çağlardan beri birçok hastalığın tedavisinde kullanılan Ranunculaceae familyasının türü olup; küçük çalı ve düğün çiçeğigiller ailesine ait çiçekli bir bitkidir. Güney Asya'da Kalonji, Arapça’da Habbat-uL-Sauda, İngilizce siyah kimyon, Almanca Scharzkummel, Latince Nigella Sativa L., ülkemizde çörek otu, kara çörek otu ve siyah kimyon olarak adlandırılmaktadır .Çörek otu besin maddelerinden zengin, çok killi ve çok kumlu olmayan sıcak toprakları sevmektedir. Çiçekleri ağırlıklı olarak beyaz, sarı, pembe, açık mavi veya lavanta rengindedir. Meyveleri geniş ve şişmiş kapsül içinde, aromalı ve acı tadı olan siyah tohumlar içermektedir. Tohumları çay, kahve veya ekmeklere eklendiği gibi konserve üretiminde ayrıca öğütülmüş şekli bal ile karıştırılarak veya salatalara, yoğurda eklenerek; ayrıca doğal bir ilaç olarak kullanıldığı gibi baharat, çeşni ve aromatik amaçlı olarak da kullanıma sahiptir. Bu derlemenin amacı, çörek otu hakkında yayınlanmış bilimsel raporlar hakkında kapsamlı bir inceleme sağlamaktır.
Anahtar Kelimeler:

Anahtar kelimeler:çörek otu; sağlık; beslenme; antioksidan.

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  • Kaynaklar
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Samsun Sağlık Bilimleri Dergisi-Cover
  • Yayın Aralığı: Yılda 3 Sayı
  • Başlangıç: 2021
  • Yayıncı: Ondokuz Mayıs Üniversitesi
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