DETAILS STUDY FOR ILLICIUM VERUM { STAT ANISE } AND BENEFITS OF HUMANS AND USES OF MEDICINE AND FOOD INDESTRIES AND IMPORTANT ROLL ON MODERN INDUSTRIES
DETAILS STUDY FOR ILLICIUM VERUM{ STAT ANISE } AND BENEFITS OF HUMANS AND USES OF MEDICINE AND FOOD INDESTRIES AND IMPORTANT ROLL ON MODERN INDUSTRIES
| Illicium verum | |
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| Illicium verum at the United States National Arboretum | |
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| Star anise fruits and seeds | |
Scientific classification 
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| Kingdom: | Plantae |
| Clade: | Tracheophytes |
| Clade: | Angiosperms |
| Order: | Austrobaileyales |
| Family: | Schisandraceae |
| Genus: | Illicium |
| Species: | I. verum
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| Binomial name | |
| Illicium verum | |
| Synonyms[1] | |
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Illicium verum (star anise or badian, Chinese star anise, star anise seed, star aniseed and star of anise) is a medium-sized evergreen tree native to South China and northeast Vietnam. Its star-shaped pericarps harvested just before ripening are a spice that closely resembles anise in flavor. Its primary production country is China, followed by Vietnam and other Southeast Asian countries.[2] Star anise oil is highly fragrant, used in cooking, perfumery, soaps, toothpastes, mouthwashes, and skin creams. Until 2012, when they switched to using genetically modified E. coli, Roche Pharmaceuticals used up to 90% of the world's annual star anise crop to produce oseltamivir (Tamiflu) via shikimic acid.[3]
Etymology and nomenclature
| Star anise | |||
|---|---|---|---|
| Chinese | å «č§ | ||
| Literal meaning | "eight-horns" | ||
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Illicium comes from the Latin illicio meaning "entice" or "seduce".[4]
Verum means "true" or "genuine".[4]
The name "badian" appears to derive, via French badiane, from the apparently descriptive Chinese name for it, å «č§, pinyin: bÄjiĒo, lit. "eight horns". However, a derivation from the Persian ŲØŲ§ŲÆŪŲ§Ł bÄdiyÄn, "fennel", exists, with the Oxford English Dictionary indicating that its origin before that is unknown.[5]
Description
Leaves are aromatic, simple and lanceolate, obovate-elliptic or elliptic, size of 5–15 cm × 2–5 cm, coriaceous to thickly coriaceous.[6] The leaves are 5–15 cm × 1.5–5 cm, apex acute, lower side pubescent.[6] Flowers are solitary, bisexual, pink to dark red, axillary or subterminal.[6] The perianth has lobes 7–12, arranged spirally; stamens number of 11–20, arranged spirally, with short, thick filaments; carpels usually 8, free, arranged in a single whorl. Flower peduncle size is 1.5–4 cm, tepals number range from seven to twelve, and are broadly elliptic to broadly ovate, anthers size is 1–1.5 mm, pollen grains trisyncolpate.[6][7]
The fruit is a capsule-like follicetum, star-shaped, reddish-brown, consisting of six to eight follicles arranged in a whorl.[6] Each follicle is boat-shaped, 1–2 cm long, rough and rigid, color reddish-brown, with 1 seed, opening along the ventral edge when ripe.[6] carpels size of 10 mm long, boat-shaped; they are hard and wrinkled, containing one seed. Seeds are brown, compressed ovoid, smooth, shiny and brittle with approximate size of 8–9 mm × 6 mm.[6][7]
Differences with similar taxa: Illicium anisatum had smaller fruits that does not form a regular star due to the abortion of some carpels. Also fruit follicles are not swollen in the middle and had a more pointed apex. Also usually had more than 8 follicles and the fruit has weaker odour. The seeds in Illicium anisatum are flat or almost spherical.[6][7]
Use
Culinary use
Star anise contains anethole, the same compound that gives anise, an unrelated plant, its flavor. Star anise has come into use in the West as a less expensive substitute for anise in baking, as well as in liquor production, most distinctively in the production of the liqueur Galliano.[8] Star anise enhances the flavor of meat.[9]
It is used as a spice in preparation of biryani and masala chai in some parts of the Indian subcontinent. It is widely used in Chinese cuisine, and in Malay and Indonesian cuisines. It is widely grown for commercial use in China, India, and most other countries in Asia. Star anise is an ingredient of the traditional five-spice powder of Chinese cooking. It is also a major ingredient in the making of phį», a Vietnamese noodle soup.
It is also used in the French recipe of mulled wine, vin chaud (hot wine). If allowed to steep in coffee, it deepens and enriches the flavor. The pods can be used in this manner multiple times by the potful or cup, as the ease of extraction of the taste components increases with the permeation of hot water.
Drug precursor
Star anise is the major source of the chemical compound shikimic acid, a primary precursor in the pharmaceutical synthesis of the anti-influenza drug oseltamivir (Tamiflu).[10][11][12] An industrial method for the production of shikimic acid using fermentation of E. coli bacteria was discovered in 2005,[13][14] and applied in the 2009 swine flu pandemic to address Tamiflu shortages, eventually reversing price increases for star anise as a raw material of shikimic acid.[15] As of 2018, fermentation of E. coli was the manufacturing process of choice to produce shikimic acid for synthesis of Tamiflu.[10][11]
Toxicity of related species
Illicium verum is not toxic. However, other related species are toxic.
Japanese star anise (Illicium anisatum), a similar tree, is highly toxic and inedible; in Japan, it has instead been burned as incense. Cases of illness, including "serious neurological effects, such as seizures", reported after using star anise tea may be a result of deliberate economically motivated adulteration with this species. Japanese star anise contains the neurotoxin anisatin,[16] which also causes severe inflammation of the kidneys (nephritis), urinary tract, and digestive organs when ingested.[17]
Swamp star anise Illicium parviflorum, a similar tree found in the southern United States, is highly toxic and should not be used for folk remedies or as a cooking ingredient.[18]
ISO Standardization
Identification
- Refer to the 4th edition of the European Pharmacopoeia (1153)
Differentiation from other species
Joshi et al. have used fluorescent microscopy and gas chromatography[20] to distinguish the species, while Lederer et al. employed thin layer chromatography with HPLC-MS/MS.[21]
Specifications
- ISO 11178:1995 – a specification for its dried fruits
Star anise is a spice made from the fruit of the Chinese evergreen tree Illicium verum.
It’s aptly named for the star-shaped pods from which the spice seeds are harvested and has a flavor that is reminiscent of licorice.
Because of similarities in their flavor and names, star anise is often confused with anise, though the two spices are unrelated.
Star anise is famed not only for its distinct flavor and culinary applications but also for its medicinal benefits.
This article reviews the benefits, uses and potential risks of star anise.
Herbs and spices are often unsung heroes of the health and nutrition world and star anise may be no exception.
Information on its vitamin and mineral content is lacking, but considering the small amount of spice you may use at any one time, its nutritional value may be less significant (1Trusted Source).
Nonetheless, it’s an impressive source of several powerful bioactive compounds — all of which are vital contributors to good health.
The most valuable component of star anise may lie within its dense supply of flavonoids and polyphenols. These may primarily be responsible for the spice’s broad applications and medicinal benefits (2).
Some of the major health-promoting compounds found in star anise include (2, 3Trusted Source, 4):
- Linalool
- Quercetin
- Anethole
- Shikimic acid
- Gallic acid
- Limonene
Together, these compounds may contribute to the antioxidant, anti-inflammatory and antimicrobial properties of star anise.
Some animal and test-tube research indicates that the antioxidant capacity of this spice may even possess anti-cancer properties, such as reducing tumor size (5Trusted Source, 6).
Ultimately, more research is needed to better understand how the bioactive compounds in star anise may support human health.
SummaryStar anise is rich in a variety of flavonoids and polyphenolic compounds that may contribute to its medicinal capacity.
Star anise has been used in traditional Chinese medicine for thousands of years and has also been accepted into some Western medicine practices more recently.
Its rise in popularity is largely driven by its antimicrobial properties and pharmacological potential.
Antiviral Capabilities
One of the most popular pharmacologically relevant attributes of star anise is its shikimic acid content.
Shikimic acid is a compound with strong antiviral capabilities. In fact, it’s one of the main active ingredients in Tamiflu, a popular medication for the treatment of influenza (7).
Currently, star anise is the primary source of shikimic acid used for pharmaceutical product development. As the influenza pandemic continues to mount as a threat to global health, the demand for star anise is on the rise (7).
Some test-tube research has also shown that the essential oil of star anise may treat other types of viral infections, including herpes simplex type 1 (8Trusted Source).
Though star anise is frequently used for treating influenza, more research is needed to further understand its potential to treat other viral infections in humans.
Antifungal Properties
Star anise is a rich source of the flavonoid anethole. This compound is responsible for the spice’s distinct flavor and offers potent antifungal benefits.
Some agricultural research has found that trans-anethole derived from star anise may inhibit the growth of pathogenic fungi in certain edible crops (9Trusted Source).
Test-tube research indicates that other bioactive compounds found in star anise essential oil, like terpene linalool, may suppress biofilm and cell wall formation of infectious fungi in humans (10Trusted Source).
More research is needed to better understand the applications for star anise to treat fungal infections in humans.
Antibacterial Benefits
Another important medicinal benefit of star anise is its ability to inhibit bacterial growth implicated in a variety of common illnesses.
Some research has revealed that star anise extract is as effective as antibiotics against multiple drug-resistant pathogenic bacteria. This may be particularly useful for future development of new antibiotic medications (11Trusted Source).
Test-tube studies have also shown that bioactive compounds in star anise may be effective in treating urinary tract infections caused by different bacteria (12Trusted Source).
A separate study revealed star anise extract to be somewhat effective in reducing the growth of E. coli on a petri dish, though it wasn’t as effective as current, more common antibiotic treatments (13Trusted Source).
At this time, most research on the antibacterial properties of star anise is limited to animal and test-tube studies. More studies are needed to better understand how this spice may be used to support human health.
SummaryStar anise has been useful in the medical realm for treating a variety of fungal, bacterial and viral infections.
Star anise has a distinct licorice flavor similar to that of anise or fennel, though it’s not related to either of these spices. It pairs well with coriander, cinnamon, cardamom and clove.
In cooking, star anise can be used whole or as a powder.
It’s often utilized in classical Chinese, Vietnamese, Indian and Middle Eastern cuisines, especially as a flavor enhancer in broths, soups and curries.
It’s well known for its presence in the Chinese “5 spice” and Indian “Garam Masala” blends.
In traditional Chinese and folk medicine practices, star anise is steeped in water to make a tea used to treat respiratory infections, nausea, constipation and other digestive issues.
Star anise also makes a great addition to sweet dishes and desserts, such as baked fruit, pies, quick bread and muffins.
If you’ve never used this spice in your culinary pursuits before, keep in mind that a little goes a long way. Start with a small amount and add more to taste in order to avoid using too much.
Try sprinkling powdered star anise into your next batch of muffins or throw a couple of whole pods into your next pot of soup for a warming boost of flavor.
SummaryStar anise has a distinct licorice-like flavor. It’s a popular ingredient in Asian cuisine and can be used in soups, stews, broths, baked goods, desserts or steeped as a tea.
Pure Chinese star anise is generally recognized as safe for most people. However, there have been few reports of allergic reactions (14Trusted Source).
For the general population, a more serious concern is a close relative of the Chinese spice — the highly toxic Japanese star anise.
Japanese star anise is known to contain potent neurotoxins that can lead to serious physical symptoms, including seizures, hallucinations and nausea (15Trusted Source).
Japanese star anise looks almost identical to its Chinese counterpart and some commercially available sources of Chinese star anise have been found to be mixed with the Japanese spice.
Additionally, there have been case reports of severe, potentially fatal reactions to star anise in infants (16Trusted Source).
It is presumed that these cases were due to unknown contamination with the Japanese spice. Thus, it’s recommended that star anise is not given to infants and children (16Trusted Source).
To proceed cautiously, it’s a good idea to check the source of the star anise you’re purchasing to ensure it’s purely the Chinese variety.
If you’re not 100% certain of the source or purity, it may also be good practice not to use too much at once in order to avoid accidental intoxication.
SummaryStar anise is generally considered safe but may be contaminated with highly toxic Japanese star anise. To ensure the purity of the spice you’re buying, always double-check its source to avoid accidental intoxication.
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