Parsley (Petroselinum crispum)
Petroselinum crispum, known commonly as Parsley, is a culinary herb and salad vegetable native to the Mediterranean region. Its roots and leaves have also been used in traditional medicine, with its roots used for for kidney and liver problems, digestive disorders, menstrual irregularities, and detoxification (Schröder et al., 2017). Parsley leaves and stems contain a substantial amount of vitamin C and are also a good source of calcium, iron, potassium, manganese, and folic acid (Mahmood, Hussain, & Malik, 2014). According to a recent study the regular addition of Parsley in the daily diet either as food or a supplement can help strengthen the antioxidant systems of the body and reduce the effects of free radical-induced carcinogenesis, cancer and subsequent metastasis caused by prolonged and excessive oxidative stress (Tang, Rajarajeswaran, Fung, & Kanthimathi, 2015).
According to the 1633 edition of The Herball, written by John Gerard and first published in 1579, Parsley was used in a number of applications. It was used as a diuretic and to help passage of kidney stones, as well as an aid in menstruation and childbirth.
- Medicinal Plants Extracts Impact on Oxidative Stress in Mice Brain Under the Physiological Conditions: the Effects of Corn Silk, Parsley, and Bearberryby Marijana Vranješ on December 17, 2021 at 11:00 am
This study was performed to examine the effects of medicinal plant extracts of corn silk (Stigma maydis), parsley leaf (Petroselini folium), and bearberry leaf (Uvae ursi folium) on antioxidant status of the brain of experimental animals (mice) under the physiological conditions. Biological properties of these plants are insufficiently investigated and the aim was to explore their possible antioxidant effects that can alleviate oxidative damage of the brain tissue. Corn silk extract showed…
- Phytochemical and antioxidant analysis of medicinal and food plants towards bioactive food and pharmaceutical resourcesby Manyou Yu on May 12, 2021 at 10:00 am
Plants with medicinal properties play an increasingly important role in food and pharmaceutical industries for their functions on disease prevention and treatment. This study characterizes the phenolic composition and antioxidant activity of seven medicinal and food plants, including the leaves of Salvia officinalis L., Rosmarinus officinalis L., Olea europaea L., and Punica granatum L., as well as the leaves and young stems of Ruta graveolens L., Mentha piperita L., and Petroselinum crispum,…
- Health assessment of medicinal herbs, celery and parsley related to cadmium soil pollution-potentially toxic elements (PTEs) accumulation, tolerance capacity and antioxidative responseby Danijela Arsenov on January 13, 2021 at 11:00 am
Celery and parsley are recognized as medicinal herbs and nutraceutical vegetables due to their valuable pharmacological properties and numerous health benefits. However, in recent years, soil loadings with various PTEs have become a serious concern across the world, leading to plants pollution, which can consequently diminish their quality and safety for human consumption. Therefore, we attempted to quantify quality and safety of celery and parsley grown in Cd polluted soil. We examined the…
- The Effects of Petroselinum Crispum on Estrogen Receptor-positive Benign and Malignant Mammary Cells (MCF12A/MCF7)by Lennard Schröder on December 25, 2016 at 11:00 am
CONCLUSION: PCE showed antiproliferative effects in MCF7 and MCF12A cells. Further investigation is required to determine whether this effect can be solely attributed to its phytoestrogens.
- Attenuation of glycation-induced multiple protein modifications by Indian antidiabetic plant extractsby Rashmi S Tupe on September 10, 2016 at 10:00 am
CONCLUSION: P. crispum, B. diffusa and T. chebula had the most potent antiglycation activity. These plant exerted noticeable antiglycation activity at different glycation modifications of albumin. These findings are important for identifying plants with potential to combat diabetic complications.
Mahmood, S., Hussain, S., & Malik, F. (2014). Critique of medicinal conspicuousness of Parsley (Petroselinum crispum): a culinary herb of Mediterranean region. Pakistan Journal of Pharmaceutical Sciences, 27(1), 193-202.
Schröder, L., Koch, J., Mahner, S., Kost, B. P., Hofmann, S., Jeschke, U., . . . Richter, D. U. (2017). The Effects of Petroselinum Crispum on Estrogen Receptor-positive Benign and Malignant Mammary Cells (MCF12A/MCF7). Anticancer Research, 37(1), 95-102. doi:10.21873/anticanres.11294
Tang, E. L., Rajarajeswaran, J., Fung, S., & Kanthimathi, M. S. (2015). Petroselinum crispum has antioxidant properties, protects against DNA damage and inhibits proliferation and migration of cancer cells. Journal of the Science of Food and Agriculture, 95(13), 2763-2771. doi:10.1002/jsfa.7078