Dill is a great source of protein, carbohydrates, phosphorus, iron, magnesium, sodium and potassium. The herb also contains a small amount of riboflavin, niacin and zinc.
Dill (Anethum graveolens or “dill weed”) is an annual herb in the celery family Apiaceae. The herb is not only used in dill cucumber pickle brine but in many dishes around the world, such as Germany, Greece, Poland, Finland, Norway, Sweden, the Baltic, Russia, and Central Asia. Dill has also been used for medicinal purposes for more than 2,000 years.
Here are 7 health benefits of dill.
1. Dill has a lot of nutrients.
Dill is an excellent source of protein, carbohydrates, phosphorus, iron, magnesium, sodium and potassium. The herb also contains a small amount of riboflavin, niacin, and zinc.
2. Dill may help lower high cholesterol.
The University of Tehran has suggested that dill extracts could reduce the levels of triacylglycerides and total cholesterol.
3. Dill may have antioxidant properties.
Researchers from Andhra University have suggested that the antioxidant activity of the aqueous extracts of dill is comparable with ascorbic acid (vitamin C), alpha-tocopherol (a form of vitamin E) and quercetin in in-vitro systems.
4. Dill may have anti-cancer activities.
Methanol extracts of dill show antiproliferative activities against specific tumor cell lines.
5. Dill may soothe the stomach.
Researchers from the Mashhad University of Medical Sciences suggested that dill seed extracts have significant mucosal protective and antisecretory effects of the stomach mucous in mice. Dill also can ease the passage of bowel movements and relieve constipation.
6. Dill may help you with excessive gas.
Dill can help prevent excessive gas. As a carminative, dill forces gas downward through the digestive tract and allows it to leave the body safely.
7. Dill can be used as a great breath freshener.
The antimicrobial properties of dill can help prevent infections in the mouth and minimize damage caused by the gums and teeth by free radicals.
References and Information Sources used for the Article:
Yazdanparast, R., & Alavi, M. (2001). Antihyperlipidaemic and antihypercholesterolaemic effects of Anethum graveolens leaves after the removal of furocoumarins. Cytobios, 105(410), 185-191.
Satyanarayana, S., Sushruta, K., Sarma, G. S., Srinivas, N., & Raju, G. S. (2004). Antioxidant activity of the aqueous extracts of spicy food additives—evaluation and comparison with ascorbic acid in in vitro systems. Journal of herbal pharmacotherapy, 4(2), 1-10.
Nakano, Y., Matsunaga, H., Saita, T., MORI, M., KATANO, M., & OKABE, H. (1998). Antiproliferative Constituents in Umbelliferae Plants II.: Screening for Polyacetylenes in Some Umbelliferae Plants, and Isolation of Panaxynol and Falcarindiol from the Root of Heracleum moellendorffii. Biological and Pharmaceutical Bulletin, 21(3), 257-261.
Hosseinzadeh, H., Karimi, G., & Ameri, M. (2002). Effects of Anethum graveolens L. seed extracts on experimental gastric irritation models in mice. BMC pharmacology, 2(1), 21.
Kaur, G. J., & Arora, D. S. (2009). Antibacterial and phytochemical screening of Anethum graveolens, Foeniculum vulgare and Trachyspermum ammi. BMC complementary and alternative medicine, 9(1), 30.