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This book entitled "Biological activities of phenolic compounds from cumin (Carum carvi)" presents a very well executed research work in the area of plant phenolics. Carum carvi is one of the oldest spices cultivated in Europe, commonly called as caraway, belongs to the family Apiaceae (Umbelliferae). The phenolic compounds in the extract were determined and quantified by HPLC and LC-MS which showed a mixture of phenolic compounds such as gallic acid, protocatechuic acid, ellagic acid, caffeic acid, ferulic acid, quercetin and kaempferol. Caraway phenolic extract showed a wide range of antioxidant activity by scavenging or neutralizing radicals such as DPPH- radical, ABTS+- cation radical, hydroxyl (-OH), lipid peroxy radical (LOO-) and superoxide anion (O2--), preventing RBC lysis and inhibited oxidative DNA damage. The caraway phenolic extract was found to be more antibacterial effect on Gram positive bacteria than Gram negative bacteria. The anti-inflammatory activities of the phenolic extract of the caraway seeds have shown at microgram level.
About the author
Dr. N. B. Thippeswamy received his master¿s degree from the department of Microbiology, Kuvempu University and Ph.D degree from the department of Biochemistry, Kuvempu University in the year 1996 and 2014, respectively. He has 14 years of teaching and 16 years of research experience. His main area of research is Immunology and Medical Microbiology.
