benefits of fennel seeds

Fennel seeds are used as spice and for their medicinal properties. The seeds of Fennel consist of about 90% of volatile oil consisting of anethole, fenchone, methyl chavicol, flavonoids, coumarins like bergapten, linolenic acid, palmitic acid, oleic acid and sterols were found in fennel seeds.

The volatile oils present in fennel seeds can protect the liver. Studies have shown that fennel seeds can protect liver from various chemicals that can attack liver. The study concluded that fennel essential oil has potent hepatoprotective properties.

Fennel seeds are also good for gastrointestinal issues. Studies on fennel seeds suggest that they possess anti ulcerogenic properties and healing of gastric lesions.

The volatile extracts from fennel seeds have anti bacterial properties. Tests on various harmful bacteria such as Bacillus subtilis, Aspergilus niger and Cladosporium cladosporiodes yielded positive results.

The phytonutrients in fennel extracts compare favorably in research studies to BHT (butylated hydroxytoluene), a potentially toxic antioxidant commonly added to processed foods. the anethole in fennel has repeatedly been shown to reduce inflammation and to help prevent the occurrence of cancer. Researchers have also proposed a biological mechanism that may explain these anti inflammatory and anticancer effects.

Fennel bulb is an excellent source of vitamin C. Vitamin C is the body's primary water soluble antioxidant, able to neutralize free radicals in all aqueous environments of the body. If left unchecked, these free radicals cause cellular damage that results in the pain and joint deterioration that occurs in conditions like osteoarthritis and rheumatoid arthritis.

Fennel is a very good source of folate, a B vitamin that is necessary for the conversion of a dangerous molecule called homocysteine into other, benign molecules. At high levels, homocysteine, which can directly damage blood vessel walls, is considered a significant risk factor for heart attack or stroke. Fennel is also a very good source of potassium, a mineral that helps lower high blood pressure, another risk factor for stroke and heart attack.

Fennel's aromatic taste is unique, strikingly reminiscent of licorice and anise, so much so that fennel is often mistakenly referred to as anise in the marketplace. Fennel's texture is similar to that of celery, having a crunchy and striated texture.

Fennel is not a commonly allergenic food, is not known to contain measurable amounts of oxalates or purines and is also not included in the Environmental Working Group's 2010 report "Shopper's Guide to Pesticides" as one of the 12 foods most frequently containing pesticide residues.

In depth nutritional profile for Fennel is also available. This profile includes information on a full array of nutrients, including carbohydrates, sugar, soluble and insoluble fiber, sodium, vitamins, minerals, fatty acids, amino acids and more.