Anethum graveolens L., commonly known as dill, is an aromatic annual herb belonging to the family Apiaceae. Traditionally valued as both a culinary spice and medicinal plant, dill has been extensively used across diverse cultures for its therapeutic and nutritional benefits. The plant is a rich source of essential oils, flavonoids, terpenoids, phenolic compounds, and other bioactive metabolites, with carvone, limonene, dill ether, and α-phellandrene as its major constituents. These compounds are responsible for a wide range of pharmacological properties, including antimicrobial, antifungal, antioxidant, anti- inflammatory, antispasmodic, antidiabetic, and anticancer effects. Dill has been traditionally employed in the treatment of gastrointestinal disorders, flatulence, colic in infants, and to stimulate lactation in nursing mothers. Contemporary studies highlight its potential in regulating lipid metabolism, improving insulin sensitivity, alleviating pain, and providing gastroprotective effects. Additionally, dill plays a significant role in food preservation, perfumery, and the pharmaceutical industry due to its aromatic oils and antimicrobial activity. Despite its broad spectrum of applications, safety concerns arise from compounds such as apiole, which may exert neurotoxic or abortifacient effects if consumed in excess. Current review under scores the importance of anethum graveolance and explore its potential as a nutraceutical and functional food ingredient. Overall, Anethum graveolens represents a promising medicinal herb with multifaceted uses, nutritional value, meriting deeper pharmacological and clinical investigations.
Dr. Sangita K. Patel1*, Gautam S. Chaudhary2, Nikul L. Chaudhary2, Sahdev J. Chaudhary2, Hasmukh P. Desai2, Vivek R. Gajjar2, Pradip J. Trivedi2 (Mon,) studied this question.