Green anise

What is it

Green anise (Pimpinella anisum) is a herbaceous plant native to the East, but now cultivated almost everywhere (Asia, America, Europe), including Italy.

Very well known as an aromatic plant, it is used in the preparation of liqueurs, but also bread and desserts.

They use the fruits, called diacheni, which contain 2-6% essential oil (94% anethole), 30% fatty oil, flavonoids, protein substances and caffeic acid derivatives (chlorogenic acid).

Activity

Anise is attributed spasmolytic properties and inhibits intestinal fermentation processes.

These activities seem to be related to the ability to relax the smooth muscles of the intestine, while regulating motility.

It also has a mild anti-infective action on the intestine.

Why is it used

It is suitable for people who have problems with the digestive system; It is useful in fact to reduce intestinal meteorism, belching and flatulence, as well as the sensations of bloating. It is also indicated for irritable bowel and gaseous colic of newborns.

It has a therapeutic action similar to that of Fennel and for this reason the two remedies are sometimes administered together to increase its activity.

How to use it

The most widely used formulation is the microencapsulated essential oil titrated in essence (minimum 8%), whose daily dose varies from 6 to 8 mg per kg of body weight, to be taken about 30 minutes before the two main meals.

Effects

Occasional side effects are allergic reactions to the skin, respiratory tract and gastrointestinal tract.

Anise is also not recommended for individuals with an allergy to anethole. Cases of contact dermatitis have occurred.

Precautions

Medical advice should be sought before taking it during pregnancy and lactation.

Interactions

None known.

Nutritional values

100 grams of green anise contain: