MORPHOLOGICAL CHARACTERISTICS, PHYTOCHEMICAL COMPOSITION, AND FUNCTIONAL FOOD POTENTIAL OF FENNEL LEAVES (FOENICULUM VULGARE MILL.)
DOI:
https://doi.org/10.47701/d5k1p196Keywords:
Foeniculum vulgare, F. vulgare leaves, phytochemicals, leaf morphology, functional foodAbstract
Foeniculum vulgare Mill. (fennel) is an aromatic plant
belonging to the family Apiaceae and has long been used as
a medicinal plant, spice, and functional food. Although
numerous studies have investigated the phytochemical
composition and biological activities of F. vulgare, studies
integrating the morphological characteristics of its leaves
with phytochemical potential and food applications remain
limited. This article aims to synthesize research findings on
the morphology of F. vulgare leaves and their relationship
with bioactive compounds and functional food potential.
This review synthesized scientific publications retrieved
from reputable databases, including Scopus, ScienceDirect,
PubMed, SpringerLink, and Google Scholar, with an
emphasis on recent literature. The review indicates that F.
vulgare leaves are characterized by pinnately compound
leaves with narrow, filiform segments, green to bluish-
green coloration, and a distinctive aroma associated with
essential oils. The leaves contain various bioactive
compounds, including phenolic compounds, flavonoids,
essential oils, and terpenoids, which are associated with
antioxidant, antimicrobial, anti-inflammatory, and
antihyperglycemic activities. Traditional uses, including
pecel adas and jangan adas in Boyolali, demonstrate
cultural acceptance and potential for local food
development. Overall, F. vulgare leaves show potential as
functional food ingredients for herbal teas, leaf powders,
beverages, seasonings, and innovative value-added food
products and formulations.
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