Synonyms:- Fennel fruits, Fructus Foeniculum, Saunf, tarragon.
Biological Source:- Fennel consists of dried ripe fruits of the plant known as Foeniculum vulgare. Miller, (Family: Umbelliferae) obtained by cultivation. It should contain not less than 1.4 % of volatile oil.
Microscopic Character:- The special features of histological characters of fennel are the presence of anomocytic stomata on epidermis of pericarp and mesocarp containing lignified and reticulate parenchyma. Parquetry arrangement of cells on inner epidermis of pericarp is another feature of the drug and common to all umbelliferous fruits. Vittae, the secretory canals, contain volatile oil and are brown in colour. Endosperm is made up of polyhedral thick walled cells containing fixed oil and aleurone grains and minute rosette crystals of calcium oxalate. Trichomes and starch grains are absent.
Chemical Constituents:- Fennel consists of 3 to 7 % of volatile oil, about 20 % each of proteins and fixed oil. The chief active constituent of volatile oil is a ketone, fenchone (about 20%) and a phenolic ether, anethole (about 50 %). The other constituents are phellandrene, limonene, methyl chavicol anisic aldehyde etc.Fenchone is a colourless liquid with pungent odour. The anethole is sweet in odour and taste.
Uses:- It is used as a carminative, an aromatic and a stimulant. An insect repellent, as well as an herbal remedy for poisoning and stomach conditions.It is also an expectorant. Pharmaceutically, it is used as a flavouring agent. It is commonly taken after the meal for carminative action.
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