Nutraceutical potential of aniseeds: An in vitro assessment - Iyer, Shobha;B., Andallu
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Aniseed (Pimpinella anisum L.)is a grassy plant from the family apiaceae which is widely grown for culinary purpose. In ancient medicine, these seeds are widely used for digestive disorders, gynaecological problems,anti asthma, to increase milk production and to promote menstruation. However, scientific information on antioxidant properties of the phytochemical compounds such as phenolic acids present in various medicinal herbs and spices particularly those that are less widely used in culinary and medicinal uses such as aniseed is still scarce. Therefore,in the present investigation, an…mehr

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Produktbeschreibung
Aniseed (Pimpinella anisum L.)is a grassy plant from the family apiaceae which is widely grown for culinary purpose. In ancient medicine, these seeds are widely used for digestive disorders, gynaecological problems,anti asthma, to increase milk production and to promote menstruation. However, scientific information on antioxidant properties of the phytochemical compounds such as phenolic acids present in various medicinal herbs and spices particularly those that are less widely used in culinary and medicinal uses such as aniseed is still scarce. Therefore,in the present investigation, an attempt has been made to assess the therapeutic and nutraceutical potential of less exploited spice, aniseed.
Autorenporträt
Ms Iyer Shobha studied BSc and MSc and did her MPhil under Dr. B Andallu (guide) on the medicinal properties of aniseeds for which she was awarded gold medal. This is an original work conducted on aniseeds and the results of the study proved aniseeds to be an antioxidant, anti-lipid peroxidative, anti-inflammatory, anti-diabetic and antihemolytic.