The exploitation of the available sesame diversity from these regions would enable improvement in productivity of existing sesame cultivars. Rajasthan and the north eastern states showed maximum genetic diversity. Results showed a high level of genetic diversity, which indicated the nativity of the crop. using random amplified polymorphic deoxyribonucleic acid technique. Wide diversity is present in the sesame germplasm for the different desirable traits such as plant height, branching pattern, leaf shape, number of capsules per axil, number of seeds per capsule, 1000 seed weight, oil content, seed color, resistance to pest and diseases etc., Sesame samples from different agro-ecological zones of India were studied by Bhat et al. Sesame is believed to have been originated in India where maximum variability in genetic resources is available. GENETIC WEALTH OF SESAME: VARIETIES AND GENE DIVERSITY Both of these substances belong to a group of special beneficial fibers called lignans and have a cholesterol lowering effect in humans and prevent high blood pressure and increase vitamin E supplies in animals. In addition to these important nutrients, sesame seeds contain two unique substances, sesamin and sesamolin. Sesame seed is high in protein, vitamin B1, dietary fiber as well as an excellent source of phosphorous, iron, magnesium calcium, manganese, copper and zinc. Recent studies on the antioxidant and anti-carcinogenic activities of sesame seed have greatly increased its applications in health food products that assert for liver and heart protection and tumor prevention. Sesame seeds are considered as valuable foods as they enhance the diet with the pleasing aroma and flavor and offer nutritional and physiological benefits. These bioactive components enhance the stability and keeping quality of sesame oil along with numerous health benefits. Sesame seed contains 50-60% of high quality oil which is rich in polyunsaturated fatty acids (PUFA) and natural antioxidants, sesamin, sesamolin and tocopherol homologues. It is also known as gingelly, til, benne seed and popularly as “Queen of Oilseeds” due to its high degree of resistance to oxidation and rancidity. ![]() Sesame ( Sesamum indicum L.) belonging to the order tubiflorae, family Pedaliaceae, is a herbaceous annual plant cultivated for its edible seed, oil and flavorsome value. Modification of bioactive components in sesame would enable production of stabilized sesame oil with enhanced shelf life and better market value. In consequence, value addition efforts in sesame would enable development of genotypes with high antioxidant activity and subsequently prevention of free radical related diseases. ![]() In spite of huge repertoire of sesame germplasm collection, limited research efforts on the use of conventional and biotechnological methodologies have resulted in minimal success in developing nutritionally superior cultivars. Valuable information on superior functional components of sesame will strongly promote the use of sesame seeds in the daily diet world-wide. In this article, we have reviewed the nutraceutical, pharmacological, traditional and industrial value of sesame seeds with respect to bioactive components that hold high antioxidant value. The presence of phenylpropanoid compounds namely lignans along with tocopherols and phytosterols provide defense mechanism against reactive oxygen species and increases keeping quality of oil by preventing oxidative rancidity. The bioactive components present in the seed include vital minerals, vitamins, phytosterols, polyunsaturated fatty acids, tocopherols and unique class of lignans such as sesamin and sesamolin. Sesame seed is a reservoir of nutritional components with numerous beneficial effects along with health promotion in humans.
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