Schwaireb (1993) examined dietary caraway oil for its effects on skin tumors induced by DMBA and croton oil in female mice. The number of carcinomas in those animals provided with caraway oil were significantly less than in the controls.
Caraway may also influence carcinogen activation by its ability to modify carcinogen bioactivation. Overall, changes in both phase I and II enzymes are consistent with the ability of caraway and its active constituent to lower chemically induced cancers.
The fruits, usually used whole, have a pungent, anise-like flavor and aroma that comes from essential oils, mostly carvone and limonene. They are used as a spice in breads, especially rye bread.
Caraway is also used in desserts, liquors, casseroles, curry and other foods. It is more commonly found in European cuisine. For example, it is commonly used in British caraway seed cake and is also added to sauerkraut. In Serbia, it is commonly sprinkled over home-made salty scones (pogačice s kimom). It is also used to add flavor to cheeses such as bondost, pultost, nøkkelost and havarti. Akvavit and several liqueurs are made with caraway. In Middle Eastern cuisine, caraway pudding is a popular dessert during Ramadan. Also it is typically made and served in Levant area in winter and in the occasion of having a new baby.
The roots may be cooked as a root vegetable like parsnips or carrots.
Caraway fruit oil is also used as a fragrance component in soaps, lotions, and perfumes.
Caraway also has a long tradition of medical uses, primarily for stomach complaints. Emerging and ongoing research from Arabic regional studies suggest Carum Carvi use as an endocrine function support agent, specifically related to thyroid disorders and auto immune disease (see Hashimoto's thyroiditis)
source: http://preventdisease.com and www.wikipedia.org
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