Phenolic compounds from Fennel: Liver Protective Antioxidant Activity
Fennel (F. Vulgare), a widespread plant species commonly used as a spice and flavoring, was studied by Ghanem et al for its natural antioxidants.
Two phenolic compounds, i.e. 3,4-dihydroxy-phenethylalchohol-6-O-caffeoyl-β-D-glucopyranoside (A) and 3΄,8΄-binaringenin (B) were isolated from the fennel wild herb for the first time.
An in vitro model method on liver cells was used for the investigation on the hepatotoxic effects of fennel extracts. Fennel components were shown to have hepatoprotective effect against the toxic effect of paracetamol.