Tahini
Tahini is a food which is obtained
by unshelling, roasting and after
grinding sesame (Sesamum indicum)
seeds in a mill and does not contain
any additives. Tahini
is a nutritious foodstuff due to its
high protein content (25%). In
addition to this, tahini contains
sesame oil which has about 60%
sesame oil which is rich in
unsaturated acids (Sawaya, frosty,
Khalil, & Al-Shalhat, 1985). Tahini
is a food which contributes to the
prevention of cardiovascular
diseases because it contains oleic
and linoleic acids and does not
contain cholesterol (Namayandeh,
Kaseb, & Lesen, 2013). Tahini
also has a rich content of plant
sterols known to have a positive
effect on blood cholesterol levels (Kamal-Eldin
& Appelqvist, 1994). Furthermore
sesamol sesamolin, sesamin and
tocopherol in sesame oil are also
important antioxidant compounds and
they protect the body against
diseases and effects of aging (Hemalath,
2004).
* Individuals with sesame allergy
should not consume.
Hemalatha, S. (2004).
Lignans and tocopherols in Indian sesame cultivars. Journal of the American Oil
Chemists’ Society, 81(5), 467–470. http://doi.org/10.1007/s11746-004-0924-5
Kamal-Eldin, A., & Appelqvist, L. Å. (1994). Variations in the composition of
sterols, tocopherols and lignans in seed oils from fourSesamum species. Journal
of the American Oil Chemists’ Society, 71(2), 149–156.
http://doi.org/10.1007/BF02541549
Namayandeh, S. M., Kaseb, F., & Lesan, S. (2013). Olive and sesame oil effect on
lipid profile in hypercholesterolemic patients, which better? International
Journal of Preventive Medicine, 4(9), 1059–62. Retrieved from http://www.pubmedcentral.nih.gov/articlerender.fcgi?artid=3793488&tool=pmcentrez&rendertype=abstract
Sawaya, W. N., Ayaz, M., Khalil, J. K., & Al-Shalhat, A. F. (1985). Chemical
composition and nutritional quality of tehineh (sesame butter). Food Chemistry,
18(1), 35–45. http://doi.org/10.1016/0308-8146(85)90101-3
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