Review on the Phytochemical Property and Cellular Toxicity of Ajwain

Neelam Patel; Anu Tiwari; Amit Tiwari; Shivam Chourasiya; N. Ganesh

Abstract

A multitude of herbs and culinary ingredients utilized in Indian cuisine hold significant nutritional value. Among these, ajwain stands out as a widely consumed spice, particularly in India, where it is often added to curries to aid in digestion. Ajwain is obtained from the seeds of the Trachyspermum ammi plant, which is a member of the Apiaceae family. This spice possesses various medicinal properties, including its ability to address gastrointestinal disorders, stimulate appetite, and even exhibit anti-tumor effects. The purpose of this current review is to consolidate the findings from multiple studies conducted on ajwain, a well-known and frequently used spice in Indian curries. The aim is to shed light on the phytochemical and biochemical properties of ajwain, thereby exploring its potential application as a therapeutic agent. Through this comprehensive analysis, a deeper understanding of ajwain’s therapeutic potential can be gained, paving the way for its potential use in various medicinal contexts.

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