• Sesame (Sesamum indicum L.) is cultivated for both its edible seed and its oil.
• Sesame was domesticated on the Indian subcontinent.
• Culinary use of sesame seed includes the decoration of bread and cookies, to produce paste (tahin) added to certain dishes (e.g., with chickpeas as hummus bi tahini, with eggplant as baba gannouj, with lemon juice as salad dressing, etc., and in desserts such as sweetened tahin (halva). Sesame oil is a cooking and salad oil.
• Nutritionally, sesame seeds are rich in oil (high levels of unsaturated fatty acids, mainly oleic and linoleic), protein (high levels of methionine), and micronutrients such as minerals, lignans, tocopherol, and phytosterol.
• Sesame seed exerts many health benefits, such as hypocholesterolemic effects, anticancer activity, oxidative stress attenuation, and blood pressure reduction.
• Sesame seed may induce allergenic symptoms such as urticaria/angioedema, allergic rhinitis, and asthma, and even anaphylaxis.
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