Sesame (Sesamum indicum L.), of the Pedaliaceae family, is one of the first oil crops used in humans. It is widely grown and has a mellow flavor and high nutritional value, making it very popular in the diet. Sesame seeds are rich in protein and lipids and have many health benefits. A number of in vitro and in vivo studies and clinical trials have found sesame seeds to be rich in lignan-like active ingredients. They have antioxidant, cholesterol reduction, blood lipid regulation, liver and kidney protection, cardiovascular system protection, anti-inflammatory, anti-tumor, and other effects, which have great benefits to human health. In addition, the aqueous extract of sesame has been shown to be safe for animals. As an important medicinal and edible homologous food, sesame is used in various aspects of daily life such as food, feed, and cosmetics. The health food applications of sesame are increasing. This paper reviews the progress of research on the nutritional value, chemical composition, pharmacological effects, and processing uses of sesame to support the further development of more functionalities of sesame.

C₁₇H₁₂F₂O, triclinic, P1¯ (no. 2), a = 7.9570(14) Å, b = 8.9872(19) Å, c = 9.3974(16) Å, α = 94.467(16)°, β = 96.737(14)°, γ = 103.162(16)°, V = 646.0(2) ų, Z = 2, R _gt (F) = 0.0417, wR _ref (F ²) = 0.1112, T = 293 K.