Studies on ethnobotanical and phytochemical insights of fennel (Foeniculum vulgare)

Abstract

Foeniculum vulgare, or fennel, is a common culinary herb. The study brings together the available knowledge on phytochemistry and traditional uses of fennel. Foeniculum vulgare has immense prospects in both traditional medicine and modern medicine because of its vast array of bioactive compounds, especially its phenolic compounds including flavonoids and phenolic acids, all of which exhibit significant antioxidant activity. Volatile oils including anethole, fenchone, and limonene give fennel its properties and aroma; this is the basis for health benefits with respect to digestive health and as anti-flatulent as well. Phytosterols, lignans, and polyacetylenes also enhance the uses of fennel as a lead compound for bioactive compounds that may have other beneficial pharmacological functions (anti-microbial, anti- inflammatory, and hormonal modulations). Fennel seeds are especially important because it gives flavor uniquely to many dishes. In terms of our study, 100 grams of the Foeniculum vulgare seeds were harvested, cleaned, dried, and ground to fine powder. 100 grams of powdered seeds were mixed with 500 mL of methanol and subsequently extracted in a Soxhlet apparatus for 24 hours. Phytochemical screening of fennel extract demonstrated the presence of alkaloids, flavonoids, tannins, phenols, terpenoids, and glycosides. It is our intention in this study to provide, not only anecdotal accounts of the knowledge of floor, but to also unite this information from the traditional aspects with data from scientific investigations.