<b>Exploring the Impact of Fennel Seed Consumption on Human Health: A Comprehensive Review of Nutritional and Therapeutic Benefits</b>

Background: Fennel (Foeniculum vulgare) is a widely used culinary and medicinal plant recognized for its antioxidant, digestive, and metabolic regulatory properties. Although its phytochemical composition and traditional therapeutic uses are well described, integrated human evidence examining biochemical, antioxidant, and symptom-level outcomes following regular fennel seed consumption remains limited. Objective: To evaluate the effects of daily fennel seed consumption on metabolic parameters, antioxidant status, and selected subjective health outcomes in adults. Methods: A pre–post interventional study was conducted over two months in Rawalpindi, Pakistan, among 60 adults aged 20 to 55 years. Participants consumed 3 to 5 g of fennel seed preparations daily for six weeks. Baseline and post-intervention assessments included serum lipid profile, fasting glucose, total antioxidant capacity, catalase, superoxide dismutase, and self-reported gastrointestinal comfort, appetite regulation, and energy level measured using a 5-point Likert scale. Data were analyzed in SPSS version 25.0 using paired-sample t tests and Pearson correlation analysis, with p < 0.05 considered statistically significant. Results: Significant reductions were observed in total cholesterol (-14.2 mg/dL), LDL (-12.6 mg/dL), triglycerides (-11.8 mg/dL), and fasting glucose (-4.2 mg/dL), while HDL increased by 3.8 mg/dL. Total antioxidant capacity increased by 0.39 µmol/L, catalase by 0.52 U/mL, and superoxide dismutase by 0.63 U/mL. Subjective outcomes also improved, with gastrointestinal comfort increasing by 1.09 points, appetite regulation by 0.74 points, and energy level by 0.84 points. All reported changes were statistically significant. Conclusion: Regular fennel seed consumption was associated with short-term improvement in metabolic profile, antioxidant defense, and perceived well-being, supporting its potential as a functional dietary adjunct for health promotion.