In this review, we’ve explored parsley’s wide-ranging utility, encompassing both its culinary applications and potential medicinal uses.
Parsley, a common fixture in American, European, and Middle Eastern cuisine, takes two primary forms: curly and flat-leaf parsley. Dried parsley, although it loses some nutritional value, may hold enhanced cancer-fighting properties.
Parsley is nutritionally rich, offering substantial amounts of vitamin K, vitamin A, and flavonoids. It exhibits promise in multiple domains, including cancer prevention, acting as a natural diuretic for reducing bloating and hypertension, aiding bone health, and supporting eye health. Additionally, parsley contains vitamin C, which is crucial in mitigating the risk of various serious health conditions like diabetes, stroke, heart disease, and cancer. It also provides folate, potassium, calcium, and magnesium.
Furthermore, we’ve delved into parsley’s potential medicinal uses. Research indicates a wide array of health-promoting attributes, such as antioxidant properties, liver protection, anti-diabetic effects, and anti-inflammatory qualities. Parsley has demonstrated promise in cancer prevention and the potential to inhibit cell migration, potentially preventing cancer metastasis.
In summary, parsley’s versatility makes it not only a culinary staple but also a potential contributor to health and wellness. It serves as a valuable ingredient for both those who appreciate its taste in cooking and those who seek its potential medicinal properties.
Important! There is not enough research to say that parsley can be used as a stand-alone medicine for any particular medical problem.
As with any dietary changes or health considerations, if you have specific health concerns, it’s always advisable to consult your General Practitioner (GP) for personalised advice.
References:
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Tang EL, Rajarajeswaran J, Fung S, Kanthimathi MS. Petroselinum crispum has antioxidant properties, protects against DNA damage and inhibits the proliferation and migration of cancer cells. J Sci Food Agric. 2015 Oct;95(13):2763-71. doi: 10.1002/jsfa.7078. Epub 2015 Feb 19. PMID: 25582089; PMCID: PMC5024025.
Lopez M, Sanchez‐Mendoza I and Ochoa‐Alejo N, Comparative study of volatile components and fatty acids of plants and in vitro cultures of parsley (Petroselinum crispum (Mill) nym ex hill). J Agric Food Chem 47:3292–3296 (1999). – PubMed
Menglan S, Fading P, Zehui P, Watson MF, Cannon JFM, Holmes‐Smith I et al., Apiaceae (Umbelliferae). Flora of China 14:1–205 (2005).
Wong PYY and Kitts DD, Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) extracts. Food Chem 97:505–515 (2006).
Other sources:
SOURCES:
BioMed Research International: “Vitamin K and Bone Metabolism: A Review of the Latest Evidence in Preclinical Studies.”
BMC Complementary and Alternative Medicine: Biochemical and haematological assessment of toxic effects of the leaf ethanol extract of Petroselinum crispum.”
Current Pharmacology Reports: “Plant flavone apigenin: An emerging anticancer agent.”
ESHA Research, Inc., Salem, Oregon: “Parsley, fresh, chpd.”
International Journal of Physiology, Nutrition, and Physical Education: “Parsley-benefits & side effects on health.”
Journal of Ethnopharmacology: “Diuretic effect and mechanism of action of parsley.”
United States Department of Agriculture: “Food Data Central: Parsley, fresh.”
