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Dill is an excellent source of protein, carbohydrates, phosphorus, iron, magnesium, sodium and potassium. The herb also contains a small amount of riboflavin, niacin, and zinc.
The University of Tehran has suggested that dill extracts could reduce the levels of triacylglycerides and total cholesterol.
Researchers from Andhra University have suggested that the antioxidant activity of the aqueous extracts of dill is comparable with ascorbic acid (vitamin C), alpha-tocopherol (a form of vitamin E) and quercetin in in-vitro systems.
Methanol extracts of dill show antiproliferative activities against specific tumor cell lines.
Researchers from the Mashhad University of Medical Sciences suggested that dill seed extracts have significant mucosal protective and antisecretory effects of the stomach mucous in mice. Dill also can ease the passage of bowel movements and relieve constipation.
Dill can help prevent excessive gas. As a carminative, dill forces gas downward through the digestive tract and allows it to leave the body safely.
The antimicrobial properties of dill can help prevent infections in the mouth and minimize damage caused by the gums and teeth by free radicals.
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