Fennel (Foeniculum vulgare) is a plant belonging to the family of Umbelliferæ, with important digestive properties.
Rich in minerals and vitamins, it is famous for its purifying qualities. Fennel has also been used since the most ancient times for its aromatic and digestive properties. This plant has a taste that recalls the star anis. In addition to the sweet plant, belonging to the variety for horticultural production, there is also the “wild” variety. This can reach a height up to 2 metres.
It mainly has digestive properties which are due to some components of its essential oils. These composts stimulate the production of gastric juices. Its benefits are also approved against abdominal swelling.
In some cultures, the fennels seeds are eaten after the meals to help the digestion and prevent bad mouth smell. In fact, some oil present in the fennel seed stimulate the production of gastric acids. This vegetable also have a high content of dietary fibres that help the intestinal transit with benefits on the digestion. Moreover, the fibres act as a kind of brush within the digestive system, setting the intestine free from toxins that can cause colon cancer.
It has been demonstrated that the fennel seeds oil has benefits against cancers, such as breast and liver. The researches also have shown that the fennel seeds oil, thanks to the concentration of flavonoids, alkaloids and phenols, can have protective effects towards the chemotherapy.
The fennel contains anethole. This compost has anticancer properties and contributes reducing the growth of tumoral cells in the breast cancer. The research in fact states that anethole reduces the inflammation that can lead to the development of cancers.
The fennel contains lots of other nutrients with anti-inflammatory properties, such as the selenium. A research based on 8000 people has discovered that selenium can reduce the mortality and the risk of developing a cancer.