Antioxidant protection: The contribution of proper preparation of fennel (Foeniculum vulgare Mill.) beverage
2016
Kontogiorgis, Christos | Deligiannidou, Georgia-Eirini | Hadjipavlou-Litina, Dimitra | Lazari, Diamanto | Papadopoulos, Athanasios
Nowadays, it is evidence based that numerous daily habits such as smoking, poor diet, lack of physical exercise, air pollution, etc., might lead to various diseases. The development of pharmaceutical research has been significantly contributed to the improvement of living conditions; the prevention and the possible amelioration of human health appears to be depended heavily on the followed diet and the consumed products. Considering that beverages are listed on first preference of the public in daily consumable drinks, the risen question is whether the preparation of a beverage in house could be done in the best possible way in order to contribute to the improvement of public health. In the present study, we present the first attempt made to quantify the beneficial effects of fennel’s (Foeniculum vulgare) beverage prepared “in house conditions” as well as to define the best boiling time among 1, 3 and 5min.
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