Gingili (sesame) is one of the great oil seeds of the world. Gingili probably originated in Africa and was cultivated in India before it reached the Mediterranean. In the first century gingili oil was exported from India to Arabia and Africa and thence to the Roman Empire. The rich, almost odourless oil expressed from the tiny seeds which may be black, red or yellow is very stable.
This oil contains an antioxidant system comprising sesomolinol formed from sesomolin which substantially reduces its oxidation rate. If properly stored, gingili oil is not likely to go rancid, making it popular as a cooking oil in India, China and Sri Lanka. It is also highly nutritious, rich in Vitamin A, B and E as well as minerals iron, calcium, magnesium, copper, silicic acid and phosphorous. It contains linoleic acid and alph-linoleic acid as well as lecithin and this explains why it is beneficial to the brain and nervous system.
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| Leafy stems of Gingili (sesame) plants and right chopped salad with sesame dressing. Images courtesy Getty |
Like olive oil, gingili oil is considered good for lowering the LDL (the harmful) cholesterol level. Gingili seeds contain 44 to 57% fat which has carotene and high iodine number, linoleic acid content being about 45% and P/S ratio greater than 4.
In ancient Mesopotamia as in modern India, it was used in anointing the body. Cleopatra is said to have used it as a skin oil. Gingili oil is used for culinary purposes, in soap manufacture and as lamp oil.
The seed also contains 20 to 25g protein, 1200 mg calcium and 9mg iron per 100g and is a good supplement for a rice diet. The protein is rich in tryptophan and methionine and has the same nutritive value as ground nut protein.
The press-cake has 40-48% protein and has been used in Central America in correcting under-nutrition in children. In Sri Lanka the press-cake is converted into cattle feed.
Gingili seeds roasted gently in a dry pan could be added to salads, vegetable dishes, casseroles, meat loaves and stuffing. A paste can be made from the seeds as a substitute for butter.
This oil is immensely popular in India where its use in oil massages (Abhayanga) is part of everyday life and an important aspect of Ayurveda. It is the favourite oil for massages as its chemical structure gives it a unique ability to penetrate the skin easily, nourishing and detoxifying even the deepest tissue layer. It is the best oil for balancing "vata" and can be used sparingly for "pitta" and "kaphe".
Used regularly, gingili oil is wonderful for reducing stress and tension, relieving fatigue and insomnia and promoting strength and vitality. Those persons who use this oil have reported feeling stronger and resilient to stress with increased energy. It is also useful for muscle spasm, sciatic pain, dysmenorrhoea, colic, backache and joint pain.
The antioxidant nature explains gingili oil's reputation for slowing the aging process and increasing longevity. Regular oiling of the skin restores moisture to skin, keeping it soft, flexible and young looking. It also lubricates the body internally particularly the joints and bowels and relieves irritating coughs, cracking joints and hard stools.
Research into the healing effect of gingili oil is beginning to emerge. A recent study undertaken to investigate its effect in treating hypertension patients by Dr. D. Sankar et al at the Department of Biotechnology, Vinaya Mission Foundation University of Chennai, India, shows that it lowers blood pressure in high blood pressure patients. Those who consumed gingili oil daily could omit or reduce the dose of hydrochlorothiazide (HCT) and atenolol in case of mild and moderate hypertension. A significant reduction of systolic and diastolic blood pressure and body mass index (B M I) had been seen when gingili is consumed. This oil could decrease lipid peroxides and increase the antioxidant status of hypertensive patients.
It is good if our physicians who are interested in hypertension do a research study using gingili oil for mild and moderate hypertension. This oil is quite popular among people living in the northern part of Sri Lanka. As mentioned earlier pure gingili oil does not smell. It is noteworthy that the so-called "pure gingili oil" sold in some boutiques, supermarkets and ayurvedic drug stores in Colombo is adulterated.
(References: Food and Nutrition by Prof. T.W. Wickramanayake) |
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