CARUM CARVI – ASPECIES OF FOOD INTEREST WITH ANTIMICROBIAL PROPERTIES. A SHORT REVIEW

Abstract

This paper is a short review of the Carum carvi L as a species of food interest, with many nutritional and functional benefits but also as a plant rich in bioactive compounds with antibacterial and antifungal action. For screening the cumin nutritional value and antimicrobial activity, we used different Databases and research papers.The nutritional richness in organic compounds (especially carbohydrates), vitamins (dominated by vitamin C, folates, niacin, vitamin E) and minerals (especially calcium, phosphorus) are the basis for the use of this plant as a spice in the food industry and in various culinary preparations. Carum carvi L seeds have a high oil content and over 30 chemicals. The most important components are considered carvone and limonene. Caraway oil is a promising antimicrobial agent against pathogenic, phytopathogene and fungal bacterial species, including species which produce mycotoxins and aflatoxins. Cumin is of interest in traditional medicine andalso for food preservatin.