Vol. 9, Special Issue 12, Part O (2025)

Sesame (Sesamum indicum L.) is an ancient oilseed crop of significant nutritional, medicinal, and industrial value, distinguished particularly by its rich content of the bioactive lignans sesamin and sesamolin. These lignans are central to sesame’s renowned antioxidant capacity, oxidative stability, and diverse health-promoting properties. Sesamin exhibits potent lipid-lowering, antihypertensive, hepatoprotective, and anti-inflammatory effects, while sesamolin contributes to thermal stability and converts to sesamol under heat, an exceptionally strong antioxidant that enhances the shelf life and flavor of sesame oil. Together, these compounds underpin sesame’s status as a functional food with broad nutraceutical potential. The lignan composition of sesame seeds is significantly influenced by genotype, seed coat color, and processing methods, with black sesame consistently exhibiting the highest concentrations of bioactive lignans. Beyond its phytochemical richness, sesame remains a vital global crop used in traditional foods, value-added products, therapeutics, and Ayurveda. Its by-products further support animal nutrition, environmental remediation, and industrial applications. Overall, the prominence of sesamin and sesamolin reinforces sesame’s unique role as both a nutrient-dense oilseed and a powerful bioactive resource with expanding significance in health and industry.