Osteoarthritis is a chronic degenerative joint disease characterised by a progressive deterioration of cartilage, the tissue that covers the ends of bones. As this cartilage thins and cracks, the joint loses its shock-absorbing capacity, resulting in mechanical pain, stiffness, reduced mobility and sometimes joint deformities. Contrary to a long-standing belief, osteoarthritis does not arise solely from age-related wear and tear. Multiple factors contribute to its development. In addition to ageing, excess weight, repetitive mechanical stress, joint injuries, certain anatomical anomalies, and genetic predispositions all play a significant role.
From a pathophysiological perspective, osteoarthritis is accompanied by low-grade chronic inflammation and a oxidative stress of significant magnitude, which disrupts the balance between cartilage synthesis and degradation.
The Nigella oil is sometimes regarded as a natural solution to alleviating osteoarthritis-related joint pain, primarily due to its anti-inflammatory and antioxidant properties. These effects are largely attributed to thymoquinone, its main bioactive compound. Mechanistically, thymoquinone can inhibit the activation of pro-inflammatory signalling pathways such as NF-κB, leading to a reduction in the production of inflammatory cytokines and mediators involved in pain and joint degradation. Furthermore, its antioxidant properties allow it to limit the formation of free radicals, unstable molecules that accelerate cartilage deterioration.
By reducing both low-grade chronic inflammation and oxidative damage, black seed oil could be beneficial in cases of osteoarthritis.
Several studies have relied on animal models to explore the effects of nigella oil on joint inflammation and pain. One study thus focused on the preventive efficacy of black cumin oil in a model of polyarthritis induced in the rat by Complete Freund’s Adjuvant (CFA), a well-established experimental model for reproducing chronic joint inflammation. Nigella oil was administered orally for 25 days at two different doses (0.91 and 1.82 mL/kg), compared with a group treated with indomethacin, a reference non-steroidal anti-inflammatory drug. The results show that nigella oil significantly reduces joint oedema, arthritis scores and certain pain-related behavioural alterations. Biologically, a decrease in systemic inflammatory markers, notably interleukin-6 and C-reactive protein, was also observed.