The aim of this book chapter was to highlight the great importance of plants
from Apiaceae family as functional food products, focusing on its anticancer
properties. The plants that will be discussed for their anticancer properties include:
caraway (Carum carvi L.), dill (Anethum graveolens L.), anise (Pimpinella anisum L.),
fennel (Foeniculum vulgare Mill.), coriander (Coriandrum sativum L.), celery and
celeriac (Apium graveolens L.), lovage (Levisticum officinale Koch.), carrot (Daucus
carota L.), parsley (Petroselinum crispum L.), parsnip (Pastinaca sativa L.), angelica
(Angelica archangelica L.), cumin (Cuminum cyminum L.), chervil (Anthriscus sp.)
and eryngo (Eryngium campestre L.). Leaves, roots and seeds of these plants are
widely used as spices, flavoring agents and dietary supplements in the folk medicine
and pharmaceutical industry. Furthermore, roots and leaves of these plants are valuable
sources of phytochemicals used on a daily basis as food with nutraceutical potential.
Their essential oils have characteristic aroma and have potent antioxidant and
antimicrobial properties, which contribute to their ability to serve as natural food
conservatives. Additionally, due to their anticancer, hypoglycemic, hypolipidemic,
hepatoprotective and other activities these plants are widely used as alternative and
healthy food for the prevention and treatment of many disorders.
Keywords: Angelica, Anise, Caraway, Carrot, Chervil, Celery, Coriander,
Cumin, Dill, Eryngo, Fennel, Lovage, Parsley, Parsnip.
