Results 171 to 180 of about 6,399 (224)

Anethum graveolens L.

2021
Anethum graveolens L. Dill Art ISFS: 33900 Checklist: 1003800 Apiaceae Anethum Anethum graveolens L. Zusammenfassung Artbeschreibung (nach Lauber & al. 2018): 50-120 cm hoch, kahl, bläulich bereift, aromatisch. Im Habitus ähnlich wie Foeniculum vulgare, aber am Grund nie eine Zwiebel bildend.
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Anethum graveolens L.

2018
Anethum graveolens L. Artbeschreibung: 50-120 cm hoch, kahl, bläulich bereift, aromatisch. Im Habitus ähnlich wie Foeniculum vulgare, aber am Grund nie eine Zwiebel bildend. Blätter 2-3fach gefiedert, mit fadenförmigen Zipfeln. Blattscheiden 1-2 cm lang, oben geöhrt. Dolden vielstrahlig (bis 50), ohne Hüllen und Hüllchen. Blüten klein, gelb.
Konrad Lauber, Gerhart Wagner, Andreas Gygax   +2 more
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The antimycobacterial constituents of dill (Anethum graveolens)

Phytotherapy Research, 2005
As part of a project to characterize selected members of the Kuwaiti flora for their phytochemistry and antimycobacterial activity, a new furanocoumarin, 5-[4''-hydroxy-3''-methyl-2''-butenyloxy]-6,7-furocoumarin (3), was isolated from the whole herb of Anethum graveolens.
Stavri, Michael, Gibbons, Simon
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Hypolipidemic activity of Anethum graveolens in rats

Phytotherapy Research, 2007
AbstractThe aerial parts of Anethum graveolens (dillweed) are used in Iran as a hypolipidemic agent. The scientific basis for its use has yet to be established. In this study the hypolipidemic activity of dill powder and its essential oil (its most important fraction) were evaluated in male Wistar rats (180 ± 20 g) fed a high cholesterol diet.
Hajhashemi, V., Abbasi, N.
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Anethum graveolens: chemical composition, cultivation and uses

2021
Family Apiaceae is very big, with more than 3.700 species distributed throughout the world. There are specific umbeliferous flowers and odor characteristic for each individual species. Anethum graveolens L. is one of them and due to its herbal warm-spicy odor it is often used as spice in cooking, as dry seed and fresh or dry leaves. Apart from this, it
Aćimović, Milica, Tešević, Vele, Jeremić, J.S, Cvetković, Mirjana, Mara, Dimitrije, Todosijević, Marina, Pezo, Lato   +6 more
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Biologically active peptides isolated from dill Anethum graveolens L.

Applied Biochemistry and Microbiology, 2015
Peptide mixtures with molecular weights of 1000-2000 Da and in vivo membrano-trophic activity against mouse hepatocyte culture at very low concentrations were isolated from dill Anethum graveolens L. leaves. It has been found that plant peptides in aqueous solution formed larger nanosized particles of approximately 90 nm with a secondary structure ...
O G, Kulikova, D I, Maltsev, A P, Ilyina, A V, Burdina, V P, Yamskova, I A, Yamskov   +5 more
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2007
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Isolation of biocidal peptides from Anethum graveolens seeds

Chemistry of Natural Compounds, 2006
Three peptides with fungicidal activity with molecular weights 4–8 kDa were isolated from Anethum graveolens L. seeds. The cationic peptides were tested in vitro and inhibited the pathogenic strain Verticillium dahliae. The effective concentrations required for 50% inhibition (IC50) growth of fungi were in the range 1.3–31 µg/mL.
A. Yili, H. A. Aisa, X. Imamu, V. V. Maksimov, Zh. F. Ziyavitdinov, O. N. Veshkurova, N. Zh. Sagdiev, Sh. I. Salikhov   +7 more
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Bioactivity of Anethum graveolens – An in silico Approach

2022
Anethum graveolens is a popular herb that produces essential oil and is widely used as a flavoring agent. It contains polyphenols, which have antioxidant and carminative properties. Phytochemical screening is carried out in this work to determine the presence of terpenoids, flavonoids, and tannins, etc.
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CULTIVATION OF DILL (ANETHUM GRAVEOLENS L.) WITH DIFFERENT ROW ARRANGEMENTS

Acta Horticulturae, 2011
Dill (Anethum graveolens L.) is an annual plant from the Umbelliferae. Although in cookery also sprouts and tender leaves are used, the drug from dill is represented by the scented fruits ("seeds"), largely used for flavouring conserved foods and liqueurs, but also by the herbal and cosmetic industry.
Carrubba A, Catalano C, Bontempo R
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