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ConnexinCuisine Featured Recipe

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Dill and Quercetin

Dill (Anethum graveolens) is a short-lived annual herb, native to southwest and central Asia. In biblical times, the Pharisees paid a tithe on the seeds, leaves and stem of dill (Matthew 23:23). The name dill is thought to have originated from the Norse or Anglo-Saxon word 'dylle' meaning to soothe or lull.

Medicinally, dill has been used for since ancient Egyptian times, 5000 years ago. It has been qualified as a "chemoprotective" food that can help by neutralizing some carcinogens. Over the centuries it has been used as a "bacteriostatic", anti-rheumatic and to reduce stomach distress.

Most interesting, dill contains two of the most beneficial connexin enhancing molecules in the some of the highest concentrations of any plant - Quercetin (48-100 mg/100g) and Kaempferol. Quercetin a flavonol has been shown to have anti-tumor properties. In addition to helping combat cancer, quercetin may also be beneficial for prostatitis, heart disease, cataracts, bronchitis, asthma, and various allergies and inflammatory disorders.

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