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(dill, Anethum graveolens)은 허브의 일종으로, 자라는 장소에 따라 여러해살이 허브, 한해살이 허브로 불린다. Anethum 속의 유일한 종이며, 시라(蒔蘿), 소회향(小茴香)으로도 부른다.

방향 효과[편집]

독성학[편집]

참조[편집]

  1. Bailer, J.; Aichinger, T.; Hackl, G.; de Hueber, K.; Dachler, M. (2001년). “Essential oil content and composition in commercially available dill cultivars in comparison to caraway”. 《Industrial Crops and Products14 (3): 229–239. doi:10.1016/S0926-6690(01)00088-7. 
  2. Santos, P. A. G.; Figueiredo, A. C.; Lourenço, P. M. L.; Barroso, J. G.; Pedro, L. G.; Oliveira, M. M.; Schripsema, J.; Deans, S. G.; Scheffer, J. J. C. (2002년). “Hairy root cultures of Anethum graveolens (dill): establishment, growth, time-course study of their essential oil and its comparison with parent plant oils”. 《Biotechnology Letters24 (12): 1031–1036. doi:10.1023/A:1015653701265. 
  3. Singh, G.; Maurya, S.; Lampasona, M. P.; Catalan, C. (2005년). “Chemical Constituents, Antimicrobial Investigations, and Antioxidative Potentials of Anethum graveolens L. Essential Oil and Acetone Extract: Part 52”. 《Journal of Food Science70 (4): M208–M215. doi:10.1111/j.1365-2621.2005.tb07190.x. 
  4. Dhalwal, K.; Shinde, V. M.; Mahadik, K. R. (2008년). “Efficient and Sensitive Method for Quantitative Determination and Validation of Umbelliferone, Carvone and Myristicin in Anethum graveolens and Carum carvi Seed”. 《Chromatographia67 (1–2): 163–167. doi:10.1365/s10337-007-0473-6. 
  5. Blank, I.; Grosch, W. (1991년). “Evaluation of Potent Odorants in Dill Seed and Dill Herb (Anethum graveolens L.) by Aroma Extract Dilution Analysis”. 《Journal of Food Science56 (1): 63–67. doi:10.1111/j.1365-2621.1991.tb07976.x. 
  6. Delaquis, P. J.; Stanich, K.; Girard, B.; Mazza, G. (2002년). “Antimicrobial activity of individual and mixed fractions of dill, cilantro, coriander and eucalyptus essential oils”. 《International Journal of Food Microbiology74 (1–2): 101–109. doi:10.1016/S0168-1605(01)00734-6. PMID 11929164. 
  7. Jirovetz, L.; Buchbauer, G.; Stoyanova, A. S.; Georgiev, E. V.; Damianova, S. T. (2003년). “Composition, Quality Control, and Antimicrobial Activity of the Essential Oil of Long-Time Stored Dill (Anethum graveolens L.) Seeds from Bulgaria”. 《Journal of Agricultural and Food Chemistry51 (13): 3854–3857. doi:10.1021/jf030004y. PMID 12797755. 

바깥 고리[편집]