Protection Against Free Radicals

Dill contains monoterpene effects which ultimately help anti oxidant molecules attach to oxidized molecules that would otherwise do damage in the body. These effects were confirmed in a multinational study published in the Journal of Food Science in 2006 as well as research at the Tehran University of Medical Sciences two years earlier showing that the antioxidant activity of dill is comparable to ascorbic acid alpha tocopherol and quercetin in vitro.