Sesame (Sesamum indicum L.) is an oleaginous plant with a cultivation that has been extended to
all tropical and subtropical regions
The sesame plant exists in numerous varieties producing seeds of different color: black, tan and white. The sesame oil of finest and highest quality is processed from these sesame seeds.
Sesame seeds contain a wide range of biological high value nutrients such as unsaturated fatty acids, mainly omegas 6 and 9, which help support healthy cholesterol levels in blood. Among these lipids, the phosphoric fat lecithin is very important for the human body as an essential component of the nervous tissue (to be found in the blood and the bile).
High-protein food, sesame proteins are formed by 15 different amino acids, with a high methionine proportion. They have much more Vitamin B1 and B2 than any other oleaginous seed.
They are also rich in Vitamin E (tocopherol) and antioxidant. Additionally, Sesame contains Vitamin niacin (B3), pantothenic acid (B5), pyridoxine (B6). The seeds of the sesame are also a very good source of calcium.
Sesames seeds are rich in antioxidants, mainly of the lignans family: sesamin, sesamolin, sesamolinol and pinoresinol. Sesame antioxidants have many beneficial effects: they possess anti-aging properties; help support the immune system and inhibit cell growth. Not only the insoluble fiber, also the mucilage contained in the seed confers a soft laxative function and a protective effect on the gut flora.