Extracted by steam distillation from the seeds mature or from the leaves fresh of Anethum graveolens L. (aneto, dill, aneth), plant herbaceous annual or biennal of the Apiaceae native of the Mediteraneo oriental and of the Asia sudoccidental, cultivated throughout the world as herb aromatic culinaria (fundamental in the kitchen scandinava, russa and of the Europe of the Est) and as plant medicinal. The seed of aneto and one of the protagonisti of the kitchen ashkenazita. The phytochemical profile varia among plant whole and seeds: the oil from the seeds and dominated from carvone (30-50%) and limonene (25-35%); the oil from the leaves (dill weed oil) contains more alpha-phellandrene (20-35%) and less carvone. The carvone of the aneto and the S-carvone (enantiomero levogiro) which has properties carminative upper to the R-carvone of the caraway (enantiomero destrogiro), pur avendo the stesso profile molecolare. The limonene contributes to the properties antiossidant and gastroprotettive. In aromatherapy the aneto and used as carminative sweet and galattogogo in the puerperio (tradition worldwide), digestive and antispasmodic intestinal, sedative moderate and as component aromatic in the preparations pediatric. Top note fresh, herbaceous-spicy, aneto and characteristic.

Asia sudoccidental

Fruits, seeds or porzione herbaceous

Steam distillation

• L'essential oil of aneto is useful in the inflammations of the bocca, helps the digestion difficile, elimina the gas intestinal and counteracts the stipsi.
• Grazie to the calming properties and antispasmodic, the aneto is used for calmare the singhiozzo and the vomiting nervous, in the aerofagia and in the colic intestinal of origin nervous, in the irritable bowel (action antifermentative) and in the turbe dispeptic.
• L'essential oil finds impiego also in the turbe minor of the sleep and in the colic infantili, as coadiuvant of other rimedi natural.
• IS diuretic and promotes the elimination renale of water and scorie azotate.

Blends well with: