and volatile oil can be obtained from chamomile and fennel. These active
ingredients produce varied pharmacological effects such as disinfection,
ant inflammation, anti-neoplasm, immunoregulation, liver
and damage protection, blood glucose decrease (Yan et al., 2003).
The application of the extracts of chamomile and fennel in food
industry not only facilitates antioxidant and antimicrobial activities,
but also contributes to such pharmacological activities as food
preservation, healthcare as well as food nutrients. Therefore, it is a
natural food additive with considerable market prospect