author(s)
Pritha Chatterjee and Souvik Tewari

abstract
Sesame seeds (Sesamum indicum L.) have\\r\\nlong been valued for their rich nutritional composition and health-promoting\\r\\nproperties, making them a promising candidate as functional foods. Packed with\\r\\nbioactive compounds such as lignans (sesamin and sesamolin), phytosterols,\\r\\ntocopherols, and essential fatty acids, sesame seeds exhibit potent\\r\\nantioxidant, anti-inflammatory, and cholesterol-lowering effects. These\\r\\nproperties contribute to the prevention of chronic diseases, including\\r\\ncardiovascular conditions, diabetes, and certain cancers. Additionally, their\\r\\nhigh levels of calcium, magnesium, and dietary fibre support bone health,\\r\\nmetabolic function, and gut health. Sesame seeds are versatile, being\\r\\nincorporated into various functional food products, and their potential as\\r\\nnutraceuticals is gaining attention. This review explores their nutritional\\r\\nbenefits, bioactive mechanisms, and applications, while addressing challenges\\r\\nsuch as bioavailability and processing stability, highlighting their role in\\r\\nhealth-promoting diets and innovative food solutions.