Dill during pregnancy: about benefits and not only

You know that in common garden fennel there are many useful substances to the body, but you doubt whether fennel is possible in pregnancy?

In this article you will find grounded answers to many questions regarding the use of dill - fresh and in the form used in the treatment of various diseases of the decoction of its seeds - during the bearing of the child.

Seeds of dill in pregnancy

Due to the diuretic properties inherent in this plant, dill during pregnancy from edema helps almost all future mothers, whose body can not cope with increased fluid volume. At the same time, it is possible to solve such a problem as stagnation of bile in the liver, imbalance of intestinal microflora, intestinal colic, constipation and flatulence in pregnancy.

And, if for vitaminization you need to eat fresh greens of dill, then from edema and constipation you should use its dried seeds (Fructus Anethi). Given the powerful bactericidal and anti-inflammatory properties of dill flavonoids and terpenes, in the same way you can use dill with cystitis during pregnancy.

What is better to cook: broth of dill during pregnancy or infusion? More useful substances will be preserved if, in case of problems with the intestine or bladder, prepare the infusion of dill during pregnancy, that is, do without the boiling process. A glass of boiling water will require a dessert spoon (or a dining room without a slide) of dry seeds. In a tightly closed container filled with non-tight boiling water, the seeds should be kept until the temperature of the infusion decreases (approximately 40 minutes), and then filtered.

How to drink dill during pregnancy? Phytotherapists recommend taking infusion of dill to 100 ml - once or twice a day, half an hour before meals.

Is it possible to fennel during pregnancy?

After all that has been said about the benefits of this spiny-broom plant, we can not ignore those substances in its composition that should convince pregnant women not to get involved in the use of dill infusion.

Firstly, dill because of the high content of magnesium (more than 250 mg per 100 g of dry seeds) contributes to lowering blood pressure, so it is contraindicated with low blood pressure.

Secondly, flavonoid kaempferol, which contains almost 13 mg in 100 g of fennel, reduces the absorption of iron, and if a woman takes iron-prescribed medications prescribed for anemia, then it is not worth drinking dill infusion. In addition, biochemists have found the ability of this flavonoid to inhibit the production of a special protein VEGF, a factor in the growth of the endothelium, necessary for the formation of the vasculature of the embryo.

In dill seed contains isoestagol (propenyl benzene derivative) anethole, which possesses all the properties of phytosterols. True, dill phytosterols are six times less than in sesame seeds, and four times less than sunflower seeds, but almost as much as in leguminous crops (beans and soybeans). But excess hormones, even vegetable, are completely useless to pregnant women ...

The phenolic ether myristicin (repelling pests from beds with dill) contained in dill seeds has not only bactericidal and anti-inflammatory properties, but with overdose it can cause hallucinations. But umbelliferone, which relieves spasms of smooth muscles, with excessive use of broth of dill seed can catch up with depression.

Dill in pregnancy, in the sense of its seeds, you may not need, but in alternative medicine it is often used after the birth of a child - to increase the production of breast milk.

By the way, in the Journal of Herbal Medicine recently published a report of a study conducted by specialists of the Faculty of Nursing and Midwifery University of Medical Sciences in Tehran, according to which fennel seeds facilitate delivery and reduce the intensity of pain accompanying natural delivery.

Benefits of dill in pregnancy

The composition of this umbrella family member, widely used in food, confirms that the use of dill in pregnancy as a source of beneficial organisms is indisputable. So, in the green of dill, there are vitamins A, C, PP (nicotinic acid), B vitamins (except B12), dietary fibers, polyunsaturated fatty acids and amino acids, macro- and microelements, including potassium, calcium, magnesium, iron, copper, phosphorus, zinc.

For its strong refreshing smell, the fennel got its official name - "odorous". And with this smell the vegetable old-timer owes essential oils, which are contained mainly in his seeds. A essential oil - a set of terpenes and terpenoids: carvone, limonene, pinene, camphene, dipentenin, etc. - are needed for the synthesis of enzymes, bile acids, hormones. At the same limonen perfectly copes with the dissolution of cholesterol, so dill should be used for atherosclerosis and cholesterol concrements in the gallbladder.

Fennel seeds (atenol, myristicin), coumarins (umbelliferone, kellin) and flavonoids - quercetin, isoramnetin and kaferol are also present in the seeds of dill. Quercetin and isoramnetin show themselves as active antioxidants, diuretics and antispasmodics, and also have rather strong anti-inflammatory properties. In addition, they suppress the multiplication of bacteria in the foci of infection and act against staphylococci, streptococci, E. Coli, pseudomonas and salmonella. Therefore, fresh fennel in pregnancy should be added to the dishes, and physicians advise, if necessary, to use a decoction or infusion of fragrant dill seeds.