PARSLEY EXTRACT
Product No. P1605
Also known as Petroselinum crispum.
Parsley is a small green common herb, belonging to the Umbelliferae family of plants. It comes in numerous varieties, the different types being distinguished primarily by the appearance of their leaves; some are curly, others flat, and some divided or feather-like. Overall, the flat-leafed variety (Petroselinum crispum) is the one most commonly used for medicinal purposes.
Parsley contains two types of components that provide unique health benefits; volatile oils – including myristicin, limonene, eugenol, and alpha-thujene, and flavonoids – including apiin, apigenin, crisoeriol, and luteolin.
Parsley is native to the Mediterranean region of Southern Europe. Its name is derived from the Greek word meaning ‘rock celery’ (parsley is related to celery). Although it has been cultivated for more than 2,000 years, parsley was used medicinally prior to being consumed as a food. The ancient Greeks thought parsley to be a sacred herb, and used it to not only adorn the victors of athletic contests, but also for decorating the tombs of the deceased. The practice of using parsley as a garnish has a long history that can be traced back to the civilisation of the ancient Romans. It is thought that parsley began to be consumed some time in the Middle Ages in Europe.
Various formulations, including teas, juices, and fluid extracts, are made from the herb's fresh or dried leaves, roots and, less commonly, seeds. Parsley is a mild diuretic and is taken to prevent and treat urinary tract infections. It is also used to control indigestion, as a digestive aid, and to combat bad breath.
Parsley’s volatile oils – particularly myristicin – have been shown to inhibit tumour formation in animal studies, particularly those found in the lungs. Myristicin has also been shown to activate the enzyme glutathione-S-transferase, which helps attach the molecule glutathione to oxidised molecules that would otherwise do damage in the body. The activity of the volatile oils means parsley is termed a ‘chemoprotective’ food, and it is a food that can help neutralise particular types of carcinogens (such as the benzopyrenes that are part of cigarette smoke etc).
The flavonoids in parsley – especially luteolin – have been shown to function as antioxidants that combine with highly reactive oxygen radicals to help prevent oxygen-related damage to cells. In addition, extracts from parsley have been used in animal studies to help increase the antioxidant capacity of the blood.
In addition to its volatile oils and flavonoids, parsley is an excellent source of three vital nutrients that are also important for the prevention of many diseases; vitamin C, beta-carotene, and folic acid.
Vitamin C has many different functions - it is the body's primary antioxidant, protecting against dangerous free radicals in all water-soluble areas of the body, thereby helping to inhibit a wide variety of diseases, including atherosclerosis, colon cancer, diabetes, and asthma. Since vitamin C is needed for the healthy function of the immune system, it can also be helpful for preventing recurrent infections, colds and flu.
Beta-carotene, another important anti-oxidant, works in the fat-soluble areas of the body. It is associated with a reduced risk for the development and progression of conditions like atherosclerosis, diabetes, and colon cancer, and may also be helpful in reducing the severity of asthma, osteoarthritis, and rheumatoid arthritis. Beta-carotene is also converted by the body to vitamin A, a nutrient that is extremely important for a strong immune system.
Folic acid, one of the most important B vitamins, plays many roles in the body, but one of its most critical roles is in relation to cardiovascular health, where is its necessary for the process in which the body converts homocysteine into benign molecules. Homocysteine is a potentially dangerous molecule that, at high levels, can directly damage blood vessels, and increase the risk of heart attack and stroke in people with atherosclerosis or diabetic heart disease. Folic acid is also a critical nutrient for proper cell division and is therefore vitally important for cancer prevention in two areas of the body that contain rapidly dividing cells - the colon, and in women, the cervix.
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