Anemia: Iron and histidine, an amino acid found in fennel, are both helpful in treatment of anemia. Whereas iron is the chief constituent of hemoglobin, histidine stimulates production of hemoglobin and also helps in the formation of various other components of the blood.
Indigestion: It is a common practice, particularly on the Indian Subcontinent, to chew fennel seeds after meals. This is done to facilitate digestion and to eliminate bad breath.
Some of the components of the essential oils in fennel are stimulants and they stimulate secretion of digestive and gastric juices, while reducing inflammation of the stomach and intestines, and facilitating proper absorption of nutrients from the food. Furthermore, it can eliminate constipation and thereby protect the body from a wide range of intestinal troubles that can stem from being blocked up. It also has antiacidic (basic) properties and is extensively used in antacid preparations. In culinary applications, it is also used as an ingredient of focal point of many appetizers.