“…Angelica is used to produce a spiced extract for confectionery and also is used in the manufacture of alcoholic bitters (vermouths) and herbal liqueurs such as Bénédictine, Becherovka, and Chartreuse. The fruit and root oil and the root extract are used as flavor enhancers. − Angelica root and fruit extracts are used in some countries as an appetite stimulant, an antispasmodic, and as medication for gastrointestinal symptoms such as bloating, poor digestion, eructation, and flatulence. , In Nordic countries, people have eaten the aerial parts and the roots for hundreds of years. Older phytotherapeutic books also describe its central nervous system-stimulant activity, similar to that of ginseng, and its properties as a nicotine antidote. , Some recent investigations have shown the anti-inflammatory, antioxidant, and antiproliferative as well as the calcium entry blocker activity of this plant. − The whole plant is rich in essential oil (0.35–1.3%), consisting of monoterpenes such as β-phellandren, α- phellandren, α-pinen, δ-3-caren, limonene, sabinen, myrcen, ,, and furanocoumarins; linear, xanthotoxin, bergapten, imperatorin, isoimperatorin, oxypeucedanin, phellopterin; simple, osthrutol, osthol, osthenol; and angular, angelicin, archangelicin, and 2′angeoloyl-3′-isovaleryl vaginate. − Angelica sp.…”