Results 71 to 80 of about 2,735 (207)

Anethum graveolens (Cultivated) 2

, 2011
Anethum graveolens, mericarp. Family Apiaceae, Subclass Rosidae.
James R. Manhart
core  

Anethum graveolens 2

, 2011
Anethum graveolens, Plant in flower.
Hugh D. Wilson
core  

Anethum foeniculum Linnaeus, 1753, spec. nov.

Anethum foeniculum, spec. nov. 2. Anethum fructibus ovatis. Hort. cliff. 106. Hort. ups. 66. Mat. med. 147. Roy. lugdb. 116. Foeniculum dulce. Bauh. pin. 147. Foeniculum vulgare germanicum. Bauh. pin. 147. Foeniculum sylvestre. Bauh. pin.
Linnaeus, Carolus
core   +1 more source

Anethum graveolens (Cultivated)

, 2011
Anethum graveolens, Dill Pickle - in use with Cucumis and Allium. Family Apiaceae, Subclass Rosidae.
Hugh D. Wilson
core  

Anethum graveolens Linnaeus, 1753, spec. nov.

<p>Anethum graveolens, spec. nov.</p> <p> 1. Anethum fructibus compressis. <i>Hort. cliff. 106. Hort. ups. 66. Mat. med. 146. Roy. lugdb. 116.</i></p> <p> Anethum hortense. <i>Bauh. pin.
Linnaeus, Carolus
core   +1 more source

ffect of hydroalcoholic extract of Anethum graveolens leaves on time response to pain stimuli in mice [PDF]

, 2013
Background and aims: Pain is the most common clinical complaints of the patients. Due to multiple and complex mechanisms of causing pain, finding new ways to overcome the pain is one of the biggest concerns of scientists.
Shakiba Dastgerdi, Abdollah., Rafieian-Kopaei, Mahmoud., Sedehi, Morteza., Shirani, Fereidoon, Jivad, Nahid., Yousefi Darani, Morteza.   +5 more
core  

Nutritional potential, antinutritional factors, mineral bioavailability and pesticide content of seven herbal spices from Burkina Faso gastronomy

Frontiers in Food Science and Technology
IntroductionIn Burkina Faso, several culinary herbs are commonly used as spices, thus contributing to the national culinary identity. Despite their significant use, they remain insufficiently characterized, which limits their valorization and the ...
Boureima Kaboré, Mamounata Diao, Tienbnoma Sandrine Ouédraogo, Mamadou Sanou, Mamadou Sanou, Hemayoro Sama, Hemayoro Sama, Kabakdé Kaboré, Kabakdé Kaboré, David Bazié, Samson Guenné, Samson Guenné, Ibingou Crépin Dibala, Mankambou Jacques Gnanwa, Kiessoun Konaté, Kiessoun Konaté, Mamoudou Hama Dicko   +16 more
doaj   +1 more source

Total Phenolic, Flavonoids and Antioxidant Capacity of Some Medicinal and Aromatic Plants

Bulletin of University of Agricultural Sciences and Veterinary Medicine Cluj-Napoca: Food Science and Technology, 2014
: Antioxidants are substances that protect cells from the induced oxidative stress damage caused by unstable molecules known as free radicals that. Antioxidants neutralize free radicals as a natural by-product of normal cell processes.
Melinda Nagy, Maria Tofană, Sonia A. Socaci, Ana viorica Pop, Maria Doiniţa Borş, Anca Fărcaş, Ovidiu Moldovan   +6 more
doaj   +1 more source

The Role ofAnethum graveolensL. (Dill) in the Management of Diabetes

Journal of Tropical Medicine, 2016
Aim. There is evidence thatAnethum graveolens(AG) has been used for centuries in Asian traditional medicine, and its constituents have useful effects on the control and management of diabetes and cardiovascular disorders. AG has many useful effects, including hypolipidemic and hypoglycemic effects, and it has been reported to reduce the incidence of ...
Mohammad Taghi Goodarzi, Iraj Khodadadi, Heidar Tavilani, Ebrahim Abbasi Oshaghi   +3 more
openaire   +3 more sources

Anethum graveolens: An Indian traditional medicinal herb and spice

Pharmacognosy Reviews, 2010
Anethum graveolens L. (dill) has been used in ayurvedic medicines since ancient times and it is a popular herb widely used as a spice and also yields essential oil. It is an aromatic and annual herb of apiaceae family. The Ayurvedic uses of dill seeds are carminative, stomachic and diuretic. There are various volatile components of dill seeds and herb;
Jana, S., Shekhawat, G. S.
openaire   +2 more sources