Anethum


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Related to Anethum: Anethum foeniculum
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Noun1.Anethum - dillAnethum - dill          
rosid dicot genus - a genus of dicotyledonous plants
Apiaceae, carrot family, family Apiaceae, family Umbelliferae, Umbelliferae - plants having flowers in umbels: parsley; carrot; anise; caraway; celery; dill
References in periodicals archive ?
Among some representatives species of the Apiaceae family, we can mention; the Cuminum cyminum (cumin), Anethum graveolens (dill), Pimpinella anisum (anise) and Foeniculum vulgare (fennel) and the fennel (Foeniculum vulgare), plants with culinary and medical applications (Downie et al., 2000).
Study on effects of chicory (Cichorium intybus L.), fennel (Foeniculum vulgare Mill.) and dill (Anethum graveolens L.) on fertility and neonatal gender in rats.
The occurrence of cumarins and sterols in tissue-cultures of roots of Anethum graveolens and Pimpinella anisum (author's transl).
Phytochemical analysis and antibacterial screening of in vivo and in vitro extracts of Indian medicinal herb: Anethum graveolens.
semiclausum adults within a field of Brussels sprout fields bordered by dill, Anethum graveolens L.
Efeito do estresse hidrico na germinacao e no vigor de sementes de anis (Pimpinella anisum L.), funcho (Foeniculum vulgare Miller) e endro (Anethum graveolens L.).
it was found that anti-ulcer activity of dill (Anethum graveolens L seed) is due to the presence of terpenes.
Mohebbi, "Use of Plantago major seed mucilage as a novel edible coating incorporated with Anethum graveolens essential oil on shelf life extension of beef in refrigerated storage," International Journal of Biological Macromolecules, vol.
Similarly, Anethum graveolens leaf extract was used as a source of reducing agent to produce biogenic AgNPs.
The authors observed that at concentrations below 0.02[micro]L m[L.sup.-1] of dill (Anethum graveolens) or hyssop (Hyssopus officinalis) EOs showed 50% inhibition in the growth of Penicillium verrucosum.
De acuerdo con diversos estudios el eneldo (Anethum graveolens) tiene actividad antimicrobiana, anti fungica y antioxidante; tambien se ha demostrado que el aceite esencial puede ser usado ampliamente en la industria alimentaria a fin de evitar el deterioro de alimentos (Tayarani et al.