Native to the Mediterranean region, parsley is widely used as a fresh or dried herb in dishes around the globe. Its mildly bitter flavor works well in a wide range of recipes.
Parsley is considered one of the top disease-fighting herbs. The CDC has recognized parsley as a powerhouse plant for its high nutrient density and ability to help ward off chronic illnesses.
Parsley is rich in calcium which helps keep our bones strong, muscles fresh and heart healthy. It’s a good source of vitamin C which is known to help boost immunity, vitamin A which promotes healthy vision and development, vitamin K for bone-forming and anticancer properties.
Another of parsley’s health benefits comes from important antioxidants, for example lutein and zeaxanthin, which can help defend against free radicals and reduce eye-related illnesses such as macular degeneration.
It study on diabetic rats has shown that parsley significantly lowers blood glucose and liver enzymes (alkaline phosphatase, and alanine transaminase), which suggests that it may have a liver damage protective property.
Apigen, a flavone abundant in parsley has shown positive associations with decreased cancer cell activity. It inhibits cancer cell migration and invasion and stimulates a protective immune response. Including apigen with anti-cancer drugs may play a role in cancer treatment in the near future.
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