21/12/2025
Black cumin (Nigella sativa) is a flowering plant native to western Asia and eastern Europe. The seeds are commonly used as a spice in curries and on bread and vegetables. There is an impressive body of accumulated clinical evidence for this herb, mostly from the Middle East, for a variety of uses.
Now research combining laboratory experiments and a human trial reveals that black cumin seed not only downregulates in vitro the genes that drive fat cell formation but also improves cholesterol levels, highlighting further its potential as a natural approach to supporting healthier metabolic outcomes.
This clinical trial was led by scientists at Osaka Metropolitan University in Japan: 22 participants who consumed 5 g of black cumin seed powder each day showed a decrease in LDL-cholesterol (LDL-C) and an increase in HDL-cholesterol (HDL-C) after just 8 weeks. The 20 people in the control group showed no such changes.
This was a reasonably designed, short, single blind RCT showing 7 to 10% reductions in total cholesterol and LDL-C, with a 5% improvement in HDL-C. No appetite suppression was observed and there was no overt toxicity. With its limitations (no placebo, small number, short duration, per-protocol analysis, no body-weight data), this is good supportive clinical evidence, but is not definitive.
Of particular interest are the combined effects of lowering LDL-C while boosting HDL-C.
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