Antioxidant protection: The contribution of proper preparation of fennel (Foeniculum vulgare Mill.) beverage

• Fennel beverage preparation at house conditions.
• Three different boiling time have been studied and measurement of total phenol content.
• Measurement of antioxidant capacity using different methods, showing strong antioxidant activity
• The 3 min boiling time seems to present the best antioxidant activity for fennel beverage preparation

Nowadays, it is evidence based that numerous daily habits such as smoking, poor diet, lack of physical exercise, air pollution, etc., might lead to various diseases. The development of pharmaceutical research has been significantly contributed to the improvement of living conditions; the prevention and the possible amelioration of human health appears to be depended heavily on the followed diet and the consumed products. Considering that beverages are listed on first preference of the public in daily consumable drinks, the risen question is whether the preparation of a beverage in house could be done in the best possible way in order to contribute to the improvement of public health. In the present study, we present the first attempt made to quantify the beneficial effects of fennel’s (Foeniculum vulgare) beverage prepared “in house conditions” as well as to define the best boiling time among 1, 3 and 5 min.