Anisum

The star anise (I//icium verumHook E.) is from a smaH evergreen tree, native to southwest China. When ripe, the hard brown fmits of this tree open up into an eight-pointed star, hence the name. The flavor and aroma of this spice is similar to that of P. anisum, the essential oils are of similar composition. The uses are similar but more localized. 

Use elder flowers or berries with peppermint, fennel (Foeniculum officinalis), anise (Pimpinellum anisum) and ginger (Zingiber officinale) for digestive upsets. 

Anise oil. Aniseed oil is obtained by steam distillation of the fruits of Pimpinella anisum L. (Apiaceae). It is a colorless to pale yellow liquid or crystalline mass with a powerful, sweet odor, characteristic of anethole. 

The main component of star anise oil, as in anise oil, is /rans-anethole (86 93%) [779 782bj. Pure anethole can be obtained by rectiflcation (see p. 127). Star anise oil has replaced true anise oil derived from Pimpinella anisum in the production of natural anethole. 

Aniseed Pimpinella anisum Anethole/ chavicol Callus 0.37% [51]... 

N.A. Pimpinella anisum L. Anethole, creosol, coumarin, acetylinic, flavonoids, fatty oil, protein." Antispasmodic, carminative, diuretic, relieve gas pain. 

Agastache anethrodora, A. foeniculum, Dictamnus albus, Foeniculum vulgare, Illicium verum, Pimpinella anisum... 

M. arvensis, M. officinalis, Menyanthes trifoliata, Peucedanum graveolens Picrasma excelsa, Pimpinella anisum, Stellaria media, Trigonella foenum-graecum, Viburnum opulus, V prunifolium... 

Glycine max, Hippophae rhamnoides, Lobelia chinensis, Zea mays Pimpinella anisum Biota orientalis, Foeniculum vulgare Rorippa nasturtium-aquaticum... 

Some herbs and spices are comparatively rich in various HBAs. After hydrolysis, protocatechuic acid is die dominant HBA in cinnamon bark (23-27 mg/kg), accompanied by salicylic acid (7 mg/kg) and syringic acid (8 mg/kg). Gallic acid dominates in clove buds (175 mg/kg) and is accompanied by protocatechuic acid (10 mg/kg), genistic acid/4-HBA (7 mg/kg) and syringic acid (8 mg/kg) [4]. The fruit of anise (Pimpinella anisum) contains 730-1080 mg/kg of the glucoside of 4-HBA [3]. 

ANISE. Of the family Umbelliferae (carrot family), the anise plant (Pimpinclla anisum) is native to the Mediterranean region and is cultivated in F.gypt, Malta, Spain, and Syria, but also in other areas of the world, such as Germany and the United States. 

RP-8 M. chamomilla, Mentha piperita, Pimella anisum, Valeriana wallichii 27,28... 

Aniseed Pimpinella anisum L. Fruit Mexico, The Netherlands, Spain... 

Gilligan, N.P. (2005) The palliation of nausea in hospice and palliative care patients with essential oils of Pimpinella anisum (aniseed), Foeniculum vulgare var. dulce (sweet fennel), Anthemis nobilis (Roman chamomile) and Mentha x piperita (peppermint). International journal of Aromatherapy 15(4), 1 63-167. 

The seeds contain some volatile oil, resin and a large amount of fixed oil (Meisner, 1818). The fruit (without the seeds) contains volatile oil, resin, fat, tannin, pectin and mucilage. The volatile oil (oil of star-anise) amounts to about 4-5% and is almost identical with oil of anise (from P. anisum, LinnS). Star-anise oil from Chinese fruit has a specific gravity at 15°C (59°F) of 0.980-0.990 and its known constituents are anethol, phel-landrene, safrol and hydro-quinone-ethyl-ether (Fliickiger, 1879). Poisonous sikimin has been detected in the fruit (Eykmann, 1881), while Schlegel (1885) found a crystalline principle of a pronounced odour of musk. He also found saponin in the watery extract. 

The main component (80-90%) is (f )-anethole. Star anise oil and (F)-anelhole isolated from it are used in anise liqueur (Anisette, Sambuca) and anise brandy (Pernod, Ouzo, Raki, Arak), liquorice sweets, toothpaste, etc. It has almost completely replaced the original anise seed oil, obtained from the umbellifer P. anisum. Shikimic acid (Wang et al., 2001), used in the production of the antiviral drug Tamiflu (Roche), is extracted from the fruits of Chinese star anise and related species (Rahway, 1989). 

Anise or aniseed (Pimpinella anisum L.) is a flowering plant in the family Apiaceae, native to the eastern Mediterranean region and South-west Asia. It is widely cultivated in southern and central Europe, the former USSR, North Africa and, to a lesser extent, Mexico and South America (Ross, 2001). In India, it is grown to a small extent as a culinary herb or as a garden plant. The spice aniseed is the fruit of P. anisum. 

Table 18.4. Percentage composition of essential oils of P. anisum isolated from fruits, roots and hairy root cultures grown in different media. ...

From the polar portion of the methanolic extract of the fruit of anise (P. anisum L.), Fujimatu et al. (2003) isolated aromatic compound glucosides and an alkyl glucoside. 

Abbas, B.S., Jabbari, A. and Yamini, Y. (2005) Headspace solvent microextraction a very rapid method for identification of volatile components of Iranian Pimpinella anisum seed. Analytics Chimica Acta 530(1), 155-161. 

Akunzemann, J. and Herrmann, K. (1977) Isolation and identification of flavon (ol)-O-glycosides in caraway (Carum carvi), fennel (Foeniculum vulgare Mill.), anise (Pimpinella anisum L.) and coriander (Coriandrum sativum L.) and of flavone-C-glycosides in anise. I. Phenolics of spices. Z Lebensm Unters Forsch 164, 194-200. 

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