Biochemistry, Nutrition, and Therapeutics of Black Cumin Seed

Dr. Mariod is the founder of Ghibaish College of Science & Technology, Ghibaish, Sudan 2017. And he is a professor at the Department of Biological Sciences, Faculty of Science, University of Jeddah, KSA. He obtained his Bachelor of Food Science and Technology in Alexandria University, Egypt and a Master of Food Engineering at Gezira University, Sudan. He earned his Ph.D. in Natural Sciences at Münster University, Germany (2005). Dr. Mariod was considered for inclusion in WHO'S WHO in the World, 28th Edition (2011) by Marquis Who’s Who Publications May 2010. Professor Dr. Mariod worked as visiting professor in IBS/UPM Malaysia 2008-2010 as a senior research fellow in the program of bioactive compounds and he obtained TWAS-UNESCO ASSOCIATESHIP –2010-2013 Ref.3240230898 at Research Centre for Chemistry at the Indonesian Institute of Science (RCChem-LIPI), Bandung 40135, Indonesia. Dr. Mariod obtained more than 10 Innovations Medals and Awards and 9 Scholarships & Grants. He serves as an Editorial board member of more than 10 international Journals, he published 290 articles+chapters in peer reviewed journals, he edited and co-edited six books published by Elsevier and three books by Springer, one by intechopen, one by LAP LAMBERT and one by Cambridge scholar in English, and four other books by local and regional publishers in Arabic. Prof. Mariod worked as Head Research Unit and Innovation, College of Science and Arts-Alkamil, University of Jeddah, Saudi Arabia March 2015 -2019. Deputy Dean of Deanship of Scientific Research, Sudan University of Science & Technology Since March 2012. Deputy Dean of College of Graduate Studies, Sudan University of Science & Technology March 2011 to March 2012.

• 1. Introduction, agronomy, varieties and production of black cumin2. The history of medicinal use of black cumin seed and its position in various cultures3. Effect of climate, soil type, irrigation and agricultural practices on bioactive compounds of Black Cumin4. Black cumin: Physiological, Morphological, growth and agricultural yield5. Biochemical composition, carbohydrates, polysaccharides and Nutritional value of black cumin seeds6. Black cumin seed oil, protein, protein concentrates and hydrolysate7. Black cumin seeds as a potential functional food8. Black cumin (Nigella sativa L.) essential oils and aroma quality9. Effect of different food processing techniques on the composition of black cumin seed and seed oil10. Black cumin seed as animal feed11. Biological activities anti-inflammatory, anti-hyperlipidemic, anti-microbial of black cumin seeds12. Therapeutic potentials of the Nigella sativa L. seed13. Anti-hypercholesterolemic and anti-hyperglycaemic effects of black cumin seeds14. The Anticancer Properties of Black cumin seed bioactive compounds15. Antioxidant activity and phenolic content of black cumin seeds16. Antibacterial, antimicrobial and anti-malarial effect of black seed oil17. Neuroprotective effect of Black cumin seed and seed oil18. Black cumin (Nigella sativa) to treat bronchial asthma, ischemia and cardiovascular diseases19. Potential medicinal properties of black cumin (Nigella sativa) in traditional medicine

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