Cookies enriched with anethole and secoisolariciresinol diglucoside from flaxseed and fennel seeds improve hypercholesterolemia, lipid profile, and liver functions: A pilot study

Over millennia, flaxseeds and fennel seeds have captured greater attention owing to the broad spectrum of bioactive compounds and their respective therapeutic potential. They are well-known therapeutic plants, frequently used in home treatments for a variety of medical conditions. The novelty of this pilot study is to assess the beneficial health effects of secoisolariciresinol diglucoside (SDG) and anethole-based enriched cookies among hyperlipidemic patients. The result of sensory evaluation revealed that cookies with anethole and SDG (500 + 500 mg/day) were significantly acceptable in terms of color, texture, taste, and overall acceptability same as that of control. This study was performed among 34 patients with hyperlipidemia in a university-affiliated hospital, Lahore, Pakistan. In this study, patients received dietary supplementation with anethole and SDG (500 + 500 mg/day) administered in cookies for 8 weeks. Patients were assigned into two groups, intervention (receiving anethole + SDG-enriched cookies; n = 16) and placebo (n = 18), for 8 weeks. Both groups maintained the same diet and lifestyle. Pre- and postintervention weight, lipid profile, and liver enzyme levels were measured. Analysis of covariance and paired sample t-test were used for comparing the two groups. After 8 weeks, a significant mean weight loss was observed in the intervention group (4.26%) as compared to the placebo group (0.3%). A significant reduction of TC (177.02 ± 5.14 mg/dL; p = .024), TG (150.19 ± 7.94 mg/dL; p = .032), and LDL (87.38 ± 3.58 mg/dL; p = .001) were compared to the control group and HDL level (57.09 ± 3.90 mg/dL; p = .035) were increased in the intervention group as compared to the placebo. Meanwhile, it had a minor improvement in AST (30.97 ± 2.95 U/L; p = .01), ALT (33.05 ± 1.52 U/L; p = .025), and ALP (112.15 ± 4.03 U/L; p = .03) among the intervention group. Thus, based on the results from the study, it can be said that anethole + SDG-enriched bakery products could be developed as a functional dietary option for hyperlipidemia in developing countries like Pakistan.

Antioxidant activity and phytochemical analysis of fennel seeds and flaxseed

Natural herbs are now receiving more attention due to the growing demand for their antioxidant properties. This study compared flaxseed and fennel seeds for their nutritional composition, bioactive moieties, and antioxidant activity-the study comprised two different phases. According to methods, phase I analyzed flaxseed and fennel seeds for proximate composition, mineral profile, dietary fiber, and amino acid content. In phase II, seeds were extracted using three different solvents, i.e., ethanol 80%, acetone 80%, and distilled water, to probe the total phenolic and flavonoid content. Antioxidant activity was measured using DPPH and a FRAP in the final phase. Current study revealed that flaxseed had higher protein (17.33 ± 0.02%), fat content (36.76 ± 0.02%), potassium (763.66 ± 4.04 mg/100 g), iron (5.13 ± 0.03 mg/100 g), phosphorus (581.46 ± 4.07 mg/100 g), magnesium (406.60 ± 5.12 mg/100 g), and zinc (3.30 ± 0.49 mg/100 g), respectively. In fennel seed, high dietary fiber (53.2 ± 0.01 g/100 mg), calcium, manganese, and sodium (588.93 ± 7.77, 20.30 ± 0.95, and 57.34 ± 0.33 mg/100 g, respectively) were found. Acetone showed better extraction efficiency than acetone, ethanol, and distilled water. Moreover, acetone flaxseed extract showed higher total phenolic content (84.13 ± 7.73 mgGAE/g), flavonoid content (5.11 ± 1.50 mgQE/g), and FRAP (5031 ± 15.92 μMFe^2+/g) than fennel seed extract. This study showed that, among both herbs, flaxseed extract may have pharmacological potential in preventing illnesses and may be suggested for use in the food industry as a natural antioxidant.

The effect of fennel seeds on pH of saliva - A clinical study

Context

Saliva is an oral fluid that gives a protective effect against dental caries. Chewing of fennel seeds after food is a common culture in the Indian Sub-continent. A review of previous studies on fennel seeds showed that some of them have an anti-microbial efficacy, but there are no extensive data available on the effect of chewing fennel seeds on the pH of saliva.

Aim

The aim of the study was to record the baseline pH of saliva and to record the changes in salivary pH after chewing fennel seeds.

Setting and Design

The study was carried out in the Department of Public Health Dentistry, Sri Ramachandra University, Chennai, prior to which a pilot study was carried out.

Subjects and Methods

Voluntary enrolment of 30 individuals was done. A written and informed consent was obtained from the individuals prior to the study. The pH of the saliva was recorded by placing the standardized salivary strip below the tongue in the oral cavity and colour changes were matched with the pH scale colour chart within about 15 sec. The subjects were asked to chew fennel seeds for 5 min. Salivary pH was measured immediately after chewing (SP2) at 0 min and the experiment was repeated for 5 min (SP3), 10 min (SP4), 15 min (SP5) and 30 min (SP6).

Statistical Analysis

The data was gathered and analysed using paired t test.

Results

There was an increase in salivary pH from baseline (SP1) to 0 min (SP2) was found to be highly significant (P = 0.000). The mean salivary pH reduced to 7.64 ± 0.06, 5 min after chewing the seeds (SP3) and the drop in pH was found to be highly significant (P = 0.000). The subsequent drop in pH from 10 min (SP4), 7.50 ± 0.05 to 15 min (SP4), 7.38 ± 0.05 to 30 min (SP4), 7.24 ± 0.05 were found to be highly significant as well (P = 0.000).

Conclusion

Chewing of fennel seeds increases the pH of saliva, thus making it a suitable anti-cariogenic agent.