Abstract

Foeniculum vulgare Mill. with common name fennel, is a very popular spice as well as an important traditional Chinese medicine. The plant is native to Southern Europe and Mediterranean region. It has two important subspecies of Capillaceum and Piperitum. It mainly contains essential oil, fatty acids and phenolic compounds, etc. The most intense odor compounds of fennel are trans-anethole, estragole and fenchone. Fennel has many biological activities due to its volatile and nonvolatile compounds, and it has been used in traditional Chinese medicine for treating various conditions, particularly rheumatism, cold pain and stomach disorder. It is also used as a spice for its aromatic fruit. This review covers progresses on the chemistry, pharmacology and nutraceutical value of fennel, and aims to lay the foundation for further study and utilization of fennel.

Key words: Chemistry, bioactivity, Foeniculum vulgare.