Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient | Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Skip to main content Skip to main navigation menu Skip to site footer Open Menu Functional Foods in Health and Disease - Online ISSN: 2160-3855; Print ISSN: 2378-7007 Home Food Science Publisher Functional Food Center Current Archives About About the Journal Aims and Scope Contact Editing Services Editorial Team Express Peer Review Graphical Abstract Journal Insights Privacy Statement Submissions Announcements Search Search Register Login Home / Archives / Vol. 11 No. 10 (2021): October 2021 / Review Articles Review on physicochemical, medicinal and nutraceutical properties of poppy seeds: a potential functional food ingredient Authors Aleem Muhammad Punjab Food Authority, Lahore Aqsa Akhtar School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Punjab, Pakistan Sadia Aslam School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Punjab, Pakistan Rao Sanaullah Khan School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Punjab, Pakistan Zaheer Ahmed Department of Home and Health Sciences, Allama Iqbal Open University, Islamabad, Pakistan Nauman Khalid School of Food and Agricultural Sciences, University of Management and Technology, Lahore, Punjab, Pakistan DOI: https://doi.org/10.31989/ffhd.v11i10.836 Abstract The poppy seed plant (Papaver somniferum L.) is well known for its health benefits. It contains plenty of nutrients including proteins, oil content, dietary fiber, antioxidants, tocopherols and other micronutrients. It is also under exploration considering its in vitro bioactive potential against various health issues such as hypertension, pain and cancer. Poppy is mainly grown for its opium and oil contents; however, poppy seeds are also widely used for cooking purposes. Poppy seeds contain various essential bioactive compounds including alkaloids, flavonoids, phenolic compounds and polyunsaturated fatty acids that can be effectively used as food ingredients in various applications. Poppyseed oil is considered a good quality oil owing to its rich polyunsaturated fatty acid content. Thus, tremendous potential exists in poppy seeds to be used as functional food ingredients and nutraceutical agents in various formulations. Medicinal and functional uses of poppy seed have been discussed, including some aspects of the utilization of the poppy seeds in the food industry. Further research is required to bring out its ingredient potential in food and health supplements.  Keywords: Poppy, seed oil, health attributes, industrial uses, medicinal uses Downloads [Abstract] [Full Article] Published 2021-10-13 Issue Vol. 11 No. 10 (2021): October 2021 Section Review Articles License Authors retain the copyright of their articles and grant the Functional Food Center (FFC) and its journals the right of first publication under the terms of the Creative Commons Attribution 4.0 International License. This license permits unrestricted use, distribution, and reproduction in any medium, including commercial use, provided the original author(s) and source are properly credited. Authors may post and share their published work freely, provided that the original publication in this journal is acknowledged. By submitting to this journal, authors confirm that their manuscripts are original, not under consideration elsewhere, and that they hold the necessary rights to grant this license. The Functional Food Center encourages open scientific exchange and allows derivative and extended works, provided attribution to the original publication is maintained. About the Journal      Editing Services      Graphical Abstract      Journal Insights        Submissions        Editorial Team       Privacy Statement        Contact        Current        Archives   Open Journal Systems Hosting and Support by: OpenJournalSystems.com