Consumption of sesame seeds and sesame products has favorable effects on blood glucose levels but not on insulin resistance: A systematic review and meta‐analysis of controlled clinical trials

Sohouli, Mohammad Hassan; Haghshenas, Niloufar; Hernández‐Ruiz, Ángela; Shidfar, Farzad

doi:10.1002/ptr.7379

Cited by 14 publications

(19 citation statements)

References 55 publications

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“…This is attributed to endogenous antioxidants which include mainly γ-tocopherol, lignans such as sesamol, sesamolin or sesamin and other phenolic derivatives [ 4 ]. Recent studies have reported that the consumption of sesame or sesame products can improve human health, including anti-inflammatory and anticarcinogenic effects, blood pressure and serum lipid-lowering effects, inhibiting in vitro malignant melanoma growth and human colon cancer cell proliferation and increasing the bioavailability of γ-tocopherol [ 5 , 6 ].…”

Section: Introductionmentioning

confidence: 99%

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

et al. 2022

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Roasting is a key step for preparing sesame oil that leads to important changes in its organoleptic properties and quality. In this study, white sesame seeds were roasted for 20 min in an electric oven at different temperatures (120, 150, 180, 210, 250 and 300 °C). The oils extracted from unroasted and roasted seeds were compared for their chemical composition: fatty acids (including trans isomers), phytosterols, lignans (sesamin and sesamolin), tocopherols and total phenolic compounds, as well as their oxidative stability and antiradical capacity. There were no obvious differences in the oil densities, refractive indexes or iodine values, but the saponification values were affected by temperature. Relevant primary and secondary lipid oxidation were observed at T > 250 °C, resulting in a higher p-anisidine value and K232 as well as K268 values. Roasting improved oil yield (from 33.5 to 62.6%), increased its induction period (from 5.5 to 10.5 h) and enhanced the total phenolic content (from 152 to 194 mg/100 g) and antiradical activity of the extracted oil. Depending on roasting temperature, a gradual decline was recorded in total amounts of phytosterols (up to 17.4%), γ-tocopherol (up to 10.6%), sesamolin (maximum of 27.5%) and sesamin (maximum of 12.5%). All the investigated oils presented a low quantity in triglyceride polymers, clearly below the maximum tolerated quantity according to the European regulation. The optimal roasting temperature for obtaining high nutritional grade oil within the permissible values was 210 °C. The unsaponifiable components (including lignans and sterols) extracted from roasted seeds have been shown to be natural additives to fresh meatball products to extend shelf life. The results of this study may help to boost the nutritional content of plant-based diets by allowing for the use of roasted sesame seed oil and its components.

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Section: Introductionmentioning

confidence: 99%

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

et al. 2022

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“…Several meta-analyses were initiated to determine whether sesame consumption significantly affected blood glucose and lipid dysregulation, blood pressure, and body weight. Four meta-analyses were published analyzing the impact of sesame on cardiovascular disease and type 2 diabetes mellitus risk factors 93–96 . The duration of interventions was noted to range from approximately 4 to 8 weeks; doses of sesame varied from 2.5 to 50 g/d, and those for sesamin varied from 3.6 to 200 mg/d 96 .…”

Section: Methodsmentioning

confidence: 99%

“…The basis for this inconsistency is not known but may be due partly to participants' characteristics and the methodological qualities of specific trials selected for inclusion in the analysis. Specifically, the report by Huang et al 96 included 16 trials in the analysis, whereas 8 trials were selected for each of the other 2 analyses 94,95 . From 1 analysis, no specific source of sesame supplementation was identified as a main contributor to decreasing fasting blood glucose and hemoglobin A 1c values 95 .…”

Section: Methodsmentioning

confidence: 99%

“…Four meta-analyses were published analyzing the impact of sesame on cardiovascular disease and type 2 diabetes mellitus risk factors. [93][94][95][96] The duration of interventions was noted to range from approximately 4 to 8 weeks; doses of sesame varied from 2.5 to 50 g/d, and those for sesamin varied from 3.6 to 200 mg/d. 96 In meta-analyses by Sohouli et al 94 and Yargholi et al, 95 both reported that sesame consumption, compared with controls, was associated with a significant decrease in fasting blood glucose (weighted mean difference, −21.3 to −28.2 mg/dL) and in hemoglobin A 1c values (weighted mean difference, −0.75% to −1.00%).…”

Section: Potential Health Benefits Of Sesame In Human Trialsmentioning

confidence: 99%

“…Specifically, the report by Huang et al 96 included 16 trials in the analysis, whereas 8 trials were selected for each of the other 2 analyses. 94,95 From 1 analysis, no specific source of sesame supplementation was identified as a main contributor to decreasing fasting blood glucose and hemoglobin A 1c values. 95 All sources of sesame were effective, although this should be confirmed in future studies.…”

Section: Potential Health Benefits Of Sesame In Human Trialsmentioning

confidence: 99%

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Sesame

Singletary¹

2022

Nutr Today

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Sesame (Sesamum indicum L.) is an annual plant whose seeds are purported to be one of the oldest oilseeds used by humans. Although originating in Africa and India, this plant currently is cultivated in diverse regions worldwide from semiarid tropics to temperate areas. This edible seed oil has many routine and diverse uses in food preparation and cooking, and the dehulled seed is included in the preparation of numerous food products, condiments, and confectionaries, imparting a distinctive savory, nutty, roasted flavor. Sesame has a long history of use in traditional medicines for treatment of wounds, asthma, blurred vision, abdominal pain and ulcers, toothaches and gum disease, and migraine, to name a few. More recently, sesame constituents have demonstrated antioxidant and anti-inflammatory properties that may alleviate conditions such as atherosclerosis, diabetes, hypertension, and pain. The current narrative summarizes human studies evaluating sesame seeds, oil, and constituents for improving diverse human disorders, and provides suggestions for future research. Nutr Today 2022;57(5):271-287 S esame (Sesamum indicum L., family Pedaliaceae), also known as sesamum, gingelly, til, goma, ajonjoli, and benniseed, is an annual plant (Figure 1). The seeds are purported to be one of the oldest oilseeds used by humans. The seed colors of this plant vary considerably including white, yellow, gray, brown, and black, depending on the variety and strain of S indicum. Black sesame seeds and white sesame seeds are the most available worldwide.Although the chemical differences among the various colored sesame seeds are not well characterized, it has been reported that the contents of indole-3-carboxylic acid, hesperidin, 2-methoxycinnamic acid, vitamin B2, and hyoscyamine are significantly higher in black seeds compared with white seeds. However, at least for sesame lignans, seed color and content of these bioactives are unrelated. 1,2 Although apparently originating in Africa and India, this plant is currently cultivated in diverse regions worldwide from semiarid tropics to temperate areas, and India, China, Tanzania, Sudan, and Myanmar are considered the major producers. Because of the high content of oil, sesame seed is called the queen of oilseeds. Its major use is the production of a notably oxidative rancidity-resistant oil. This oil has numerous uses such as a solvent, a hydrophobic vehicle for drug delivery, and a skin softener, and in the preparation of soaps and margarines. [2][3][4][5][6][7] In cosmetics, it can function as a binder, emulsifier, and viscosity-increasing agent. 8 As an edible seed oil, it has many routine and diverse uses in food preparation. It has widespread use globally in salads, and in Asia, the seed and oil are routinely used in cooking. Some Europeans substitute it for olive oil in cooking. The dehulled seed is included in the preparation of numerous food products, condiments, and confectionaries, imparting a distinctive savory, nutty, roasted flavor. For example, besides being sprinkled on ...

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Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues

Xu,

Liu,

Yin

et al. 2024

J Americ Oil Chem Soc

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Sesame oil (SO) produced through roasting technology offers pleasant flavor, often named roasted sesame oil (RSO) in the market. During the RSO production process, roasting is an essential technology in determining the flavor of RSO, which directly influences the consumer acceptance. Therefore, the present work systematically offers current knowledge on flavors and related issues of RSO, which will focus on production technologies (i.e., roasting technology, extraction technology, subsequent processing technology), flavor characteristics and flavor compounds, formation pathways of major flavor compounds (i.e., Maillard reaction pathway, oil oxidation pathway, thermal degradation pathway), and effects of roasting on the nutrition and safety. In addition, the present work provides an outlook for the future development of RSO industry, including the establishment of a grading system for the evaluation of RSO flavors, high‐value utilization of by‐products from RSO processing, and how to improve production efficiency of RSO. This work could provide a better understanding of RSO roasting process and promising information for better production of aromatic, nutritious and safe RSO by controlling/innovating the roasting process.

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Consumption of sesame seeds and sesame products has favorable effects on blood glucose levels but not on insulin resistance: A systematic review and meta‐analysis of controlled clinical trials

Cited by 14 publications

References 55 publications

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Effects of Seed Roasting Temperature on Sesame Oil Fatty Acid Composition, Lignan, Sterol and Tocopherol Contents, Oxidative Stability and Antioxidant Potential for Food Applications

Sesame

Roasted sesame oil: A review on production technology, flavor chemistry, and other related issues

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