| Beide Seiten der vorigen RevisionVorhergehende ÜberarbeitungNächste Überarbeitung | Vorhergehende Überarbeitung |
| pimpinella_anisum_l [2017/06/13 21:20] – andreas | pimpinella_anisum_l [2022/01/05 08:57] (aktuell) – andreas |
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| [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200015767]] | [[http://www.efloras.org/florataxon.aspx?flora_id=2&taxon_id=200015767]] |
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| "In Western cuisine, anise is added to bread and baked goods. Mainly, however, anise is used for spirits and liqueurs , such as Sambuca, Raki, Ouzo, Arak, Absinthe, Pastis, Aguardiente, Chinchon and Anisette." [[http://de.wikipedia.org/wiki/Anis]] | "In Western cuisine, anise is added to bread and baked goods. Mainly, however, anise is used for spirits and liqueurs, such as Sambuca, Raki, Ouzo, Arak, Absinthe, Pastis, Aguardiente, Chinchon and Anisette." [[http://de.wikipedia.org/wiki/Anis]] |
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| "The seeds, whole or ground, are used in a wide variety of regional and ethnic confectioneries, including black jelly beans, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernüsse and Springerle, Austrian Anisbögen, Netherland muisjes, New Mexican bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India." [[http://en.wikipedia.org/wiki/Anise]] | "The seeds, whole or ground, are used in a wide variety of regional and ethnic confectioneries, including black jelly beans, British aniseed balls, Australian humbugs, New Zealand aniseed wheels, Italian pizzelle, German Pfeffernüsse and Springerle, Austrian Anisbögen, Netherland muisjes, New Mexican bizcochitos, and Peruvian picarones. It is a key ingredient in Mexican atole de anís or champurrado, which is similar to hot chocolate, and it is taken as a digestive after meals in India." [[http://en.wikipedia.org/wiki/Anise]] |
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| **Aniseed oil**: Essential oil of the crushed seeds, prepared by steam distillation. \\ | **Aniseed oil**: Essential oil of the crushed seeds, prepared by steam distillation. \\ |
| Constituents: [[http://en.wikipedia.org/wiki/Anethole| (E)-anethole]] (91-96%), (Z)-anethole (0.3-0.4%), estragole (methylchavicol, 1-4%), p-anisaldehyde (0.5-0.9%), pseudoisoeugenyl 2-methylbutyrate (0.9%), epoxipseudoisoeugenyl 2-methylbutyrate (0.1-0.5%), himachalen (0.7-1%). The oil should be protected from light, otherwise trans-anethole isomerisation to cis-anethole occurs, and from air, to prevent oxidation to anisaldehyde. \\ | Constituents: [[http://en.wikipedia.org/wiki/Anethole| (E)-anethole]] (91-96%), (Z)-anethole (0.3-0.4%), estragole (methylchavicol, 1-4%), p-anisaldehyde (0.5-0.9%), [[https://pubchem.ncbi.nlm.nih.gov/compound/Pseudoisoeugenol-2-methylbutanoate|pseudoisoeugenyl 2-methylbutyrate]] (0.9%), epoxipseudoisoeugenyl 2-methylbutyrate (0.1-0.5%), himachalene (0.7-1%). The oil should be protected from light, otherwise trans-anethole isomerisation to cis-anethole occurs, and from air, to prevent oxidation to anisaldehyde. \\ |
| Uses. Dyspeptic disorders, bronchitis. [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] | Uses. Dyspeptic disorders, bronchitis. [Hagers Handbuch der Pharmazeutischen Praxis, Springer 2010] |
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| [Essential oil composition of Pimpinella anisum L. fruits from various European countries. Orav, A., Raal, A., Arak, E., Natural product research, Vol.22(3), 2008, 227-232] | [Essential oil composition of Pimpinella anisum L. fruits from various European countries. Orav, A., Raal, A., Arak, E., Natural product research, Vol.22(3), 2008, 227-232] |
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| {{:pimpinella_anisum.jpg?500}} \\ | {{:pimpinella_anisum.jpg?600}} \\ |
| Köhler,F.E., Medizinal Pflanzen, vol.2 t.93 (1890) \\ | Köhler,F.E., Medizinal Pflanzen, vol.2 t.93 (1890) \\ |
| [[http://plantgenera.org/species.php?id_species=792786]] | [[http://plantgenera.org/species.php?id_species=792786]] |
