Parsley is an excellent source of three vital nutrients: vitamin C, beta-carotene and folic acid
Contains flavanoids and volatile oils
Ideal for health & wellbeing products
Parsley is a small green common herb, belonging to the Umbelliferae family of plants.
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.
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.
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.
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.