Dill - The Antibacterial Spice

Author: Ivan Red Jr. Time for reading: ~2 minutes Last Updated: August 08, 2022

In this article, learn more about Dill - The Antibacterial Spice. Dill or garlic - which is the stronger bacteriostatic?.

Dill is a plant whose leaves and seeds have been used as a spice since ancient times. The oldest data about it are in an old Nordic dialect, where it is called dilla - "calm". This old name of fennel reflects its traditional use: it soothes stomach problems and helps with insomnia . Dill has many other health effects that have contributed for millennia to maintain its position as a popular spice around the world.

According to the Indicative Daily Intake ( RDA ), recommended by the World Health Organization, 4 g of dill contain: calcium - 6.3% of the RDP; manganese - 4%; iron - 3.8%; fiber - 3.5%; magnesium - 2.6% and only 9 calories - less than 0.5% of ODP.

Most of the beneficial effects of the plant are due to two types of compounds: monoterpenes and flavonoids .

Monoterpenes are organic compounds that the plant synthesizes to repel insect pests. The main representative of the class in fennel is lemon , also called dipente. It is due to the properties of fennel to relieve stomach acid and the symptoms of gastroesophageal reflux, in which gastric contents pass into the esophagus and with its powerful acids and enzymes is able to damage the lining of the esophagus and cause severe inflammation.

The second group of compounds - flavonoids , are a class of compounds from plant metabolism known for their antioxidant action. They are often called "bioflavonoids", but all flavonoids in food are of biological origin.

In plants, flavonoids are a component of pigmentation that has antimicrobial and insecticidal functions. But when ingested with food, they have a pronounced anti-cancer, anti-allergic, anti-inflammatory and antiviral effect, which is extremely beneficial for the body.

Fennel oils are extremely rich in flavonoids, which gives it bacteriostatic properties comparable to those of garlic, but are far more pleasantly fragrant. However, the bactericidal active ingredient in garlic is in a much lower concentration in the plant, while fennel is more saturated with its ingredient and with more pronounced protective functions for the human body - 5 g of it have the same antibacterial effect as 10 d garlic.

Dill is also an excellent source of calcium . With its regular consumption, the body accumulates its necessary reserves of this mineral, which helps prevent bone loss, increases protection against arthritis and is beneficial in menopause.

An excellent source of manganese, iron and magnesium, this spice is a must for any healthy diet.

Dill - The Antibacterial Spice

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