Polyphenolic compounds, extensively disseminated in plants, known to be excellent antioxidants, possess the capacity to scavenge free radicals generated due to oxidative processes and protect antioxidant defenses in the body. Also, the polyphenolic compounds present in spices have been used for many years for the effective treatment and
management of diabetes mellitus. Aniseed, one of the oldest spices, also used as traditional medicine, possesses carminative, antiseptic, diuretic, and digestive stimulant properties. In this study, lipid peroxidation (marker of oxidative stress) inhibitory effect and antidiabetic activity of various fractions of aniseed (Pimpinella anisum L.) obtained by sequential fractionation of methanolic extract using hexane, benzene, ethyl acetate, n-butanol and water were evaluated using in vitro methods and model systems.