Anise (Pimpinella anisum L.), a dominant spice and traditional medicinal herb for both food and medicinal purposes

Abstract Aromatic plants such as anise seed have a long traditional use in both folk and conventional medicine and of course in the pharmaceutical industry. Important compounds found in anise seed include estragol, p-anisaldehyde, anise alcohol, acetophenone, pinene, and limonene, but the most important volatile oil that gives the characteristic sweet, aromatic flavor to seeds is anethole. The recent studies have shown that anise seeds and essential oil have antioxidant, antibacterial, antifungal, anticonvulsant, anti-inflammatory, analgesic, gastro-protective, antidiabetic, and antiviral activities. Other important benefits of anise seeds are stimulant, carminative, expectorant, insecticide, vermifuge, digestive, antispasmodic, antirheumatic, antiseptic, antiepileptic, antihysteric, culinary significance, keeps the heart strong by its importance role to control the blood pressure, one of the best gas-releasing agent, eases many hormonal problems in females, hair benefits, skin benefits, and it may reduce symptoms of depression. Anise seed and its extract also use in savory dishes, baked goods, and different drinks in both ancient and modern time. Anise seeds are good source of many essential B-complex vitamins such as pyridoxine, niacin, riboflavin, and thiamin. The seeds are also important source of minerals like calcium, copper, potassium, iron, manganese, magnesium, and zinc. Antioxidant vitamins such as vitamin C and A can also be found in the spice. More clinical studies are necessary to uncover the numerous substances and their effects in ginseng that contribute to public health.