Dill Seeds ( Soye) is beneficial for paralysis

Anethum graveolens L. (dill) has been used in ayurvedic medicine for historical purposes and is a well-known herb widely used as a spice and in addition produces essential oils. A fragrant and annual plant of the apiaceae family. Ayurvedic use of dill seeds has carminative, stomach and diuretic properties. There are very dangerous components of dill seeds and vegetables; Carvone is the main fragrance of dill seeds and α-phellandrene, limonene, dill ether, myristicin is the most important fragrance of dill. Other compounds separated from the seeds are coumarins, flavonoids, phenolic acids and steroids. The main reason for this study is to understand the importance of Anethum graveolens in ayurvedic herbal remedies and non-therapeutic properties and stress may also contribute to the development of secondary metabolites of this herb. Keywords: Anethum graveolens, ayurvedic use, carvone, limonene, monoterpenes, exploration Go to: INTRODUCTION The genus Anethum is derived from the Greek word aneeson or aneeton, due to its strong odor. Its use is now no longer an uncommon site for Ayurvedic remedy for abdominal pain, colic and digestive stimulation. The Ayurvedic houses of shatapushpa are katu tikta rasa, usna virya, katu vipaka, laghu, tiksna and snigdha gunas. Treat ‘vata’, ‘kapha’, ulcers, stomach, eye diseases and uterine pain. Charaka cut paste of Linseed, castor seeds and shatapushpa (A. graveolens) sprinkled with milk on the external processes of inflammation and dislocation. Kashyapa samhitaa is associated with tonic, rejuvenation and thoughts that promote home remedies (A. graveolens). It is used in the Unani remedy for colic, digestive problems and moreover in gripe water. [1] Anethum graveolens L. is used within more than 56 ayurvedic preparations, which include Dasmoolarishtam, Dhanwanthararishtam, Mrithasanjeevani, Saraswatharishtam, Gugguluthiktaquatham, Maharasnadi kashayam, Maharasnadi kashayam. 2] Anethum graveolens L. (dill) is believed to be a region of Southeast Asia or Southeast Europe. [3] It is found in the Mediterranean, southern USSR and Central Asia. Since Egyptian times, Anethum has been used as an ingredient and in addition to medicinal properties. [4] It was modified for use by Egyptian physicians for 5000 years internally and the contours were cut into Roman ruins in Great Britain. During the Middle Ages it changed into a concept of anti-competitiveness and witchcraft. The Greeks covered their heads with dill leaves to ward off sleep. Go to: DESCRIPTION OF BOTANICAL Anethum graveolens L. is the simplest form of the genus Anethum, aleven aleven although classified by other botanists within a related species of Peucedanum such as Peucedanum graveolens (L.). [5] The model Indian East dill or Sowa (Anethum graveoeloens var sowa Roxb ex, Flem.) Originates in India and is planted with its leaves as a cold climate between the Indian subcontinent, a collection of Malaysian and Japanese islands. . . Description of plants Anethum grows poorly up to 90 inches [90 cm] in height, with slender stems and other leaves that eventually split three or four times into smaller parts that are slightly wider than similar fennel leaves. The yellow flower grows into an umbrella. [6] Seeds are not real seeds. Half of the smallest, dry side effects are called schizocarps. The end result of Dill quit is oval, compressed, with wings about one to ten inches wide, with three longitudinal layers and three black stripes or vittae cells between them and a flat surface. The taste of the end result of quitting is especially similar to caraway. The seeds are smaller, flat and lighter than caraway and work with a pleasant aroma. Planting Dill prefers rich, well-drained, well-drained and sunny soil. It tolerates pH within a range of 5.3 to 7.8. It needs warmth to heat the summer with high levels of sunlight; even partial color will greatly reduce yield. The plant quickly becomes a seed in dry weather. It usually sows at the same time and grows in the right place. Seed propagation. [5] Seeds live 3-10 years. Seeds are harvested by shrinking the flower head at the same time as the seeds begin to ripen.