 |
- Traditional uses
|
- Herbalists have long made use of
parsley's diuretic effect to control bodily water levels, which, for example, helps lower
high blood
pressure. The seeds in particular were at one time used to stimulate uterine muscles
and even to induce abortions. Various cultures have recognized parsley's ability to
promote digestion,
treat gastrointestinal
disorders, and prevent kidney and bladder stones. The herb has also been used to relieve
flatulence,
urinary tract infections, and discomforts associated with menstruation,
menopause,
asthma,
and jaundice. Topical remedies were used to alleviate muscle pain and promote wound
healing.
-
|
- Modern uses
|
- In small doses parsley leaves and
roots stimulate the appetite, increase stomach secretions, and promote digestion.
Parsley's high chlorophyll content allows it to freshen the breath, which is partly why
restaurants include parsley leaves with meals. Parsley's ability to bring up phlegm from
the lungs can aid in the treatment of coughs. The herb seems to have a mild laxative
effect. Parsley may also be useful to help prevent or treat:
|
|
-
| indigestion
and heartburn |
discomforts
of menstruation or menopause |
bladder
disorders |
|
|
Product Recommendations |
|
- The leaves have long been safely
eaten as a food-they are a key ingredient, for example, in the Middle Eastern dish
tabbouleh. The parsnip-like roots are also a food with a history of safe use that goes
back at least to the Romans. Parsley seeds, with their high concentration of essential
oil, and the essential oil itself, are potent and potentially toxic. Most herbalists
recommend that the seeds and oil not be used medicinally (or be used with extreme
caution), and that even herbal preparations of the leaves and root be avoided by pregnant
and lactating women, people with especially fair skin, and anyone with kidney disease.
Taking large doses of the seeds or the essential oil can induce giddiness, nausea,
headache, sensitivity to sunlight, and long-term damage to the liver and
kidney.
-
- References
Ziyyat, A., et al., "Phytotherapy of
hypertension and diabetes in oriental Morocco," J Ethnopharmacol (1997), 58(1):45-54
- Fejes, S., et al., "[Investigation of the in
vitro antioxidant effect of Petroselinum crispum (Mill.) Nym. ex A. W. Hill]," Acta
Pharm Hung (1998), 68(3):150-56
Abstracts
Title: [Investigation of the in vitro
antioxidant effect of Petroselinum crispum (Mill.) Nym. ex A. W. Hill]
Author: Fejes S; Kery A; Blazovics A; Lugasi A; Lemberkovics E; Petri G; Szoke E
Address: Semmelweis Orvostudomanyi Egyetem Gyogynoveny es Drogismereti Intezet, Budapest.
Source: Acta Pharm Hung, 68(3):150-6 1998 May
Abstract: Free radical reactions have excited excessive research in the past two decades.
Since then it has been proven that these mechanisms may be important in the pathogenesis
of certain diseases and aging. Many synthetic antioxidant components have shown toxic
and/or mutagenic effects, which have directed most of the attention on the naturally
occurring antioxidants. Their use has mainly centered around prevention, and the
maintenance of health. Parsley, Petroselinum crispum (Mill.) Nym. ex A. W. Hill belonging
to the Apiaceae family, is a well-known spice and vegetable. Its herb and root are widely
known for their effects on digestion, stomach, kidney, blood, and liver. The essential oil
obtained from the fruit has also strong action on the central nervous system.
Characteristic constituents are: flavonoids (apiin, luteolin-, apigenin-glycosides),
essential oil (apiol, miriszticin), cumarines, (bergapten, imperatorin) and vitamin C. In
our experimental work, various extracts prepared from different vegetative organs of
parsley have been investigated. The chemical composition of the extracts and fractions
were analyzed by chromatographic (GC, HPLC) and spectroscopic (UV, UV-VIS) techniques. We
intended to provide evidence for the antioxidant activity of vegetable drugs and also
studied the free radical scavenger activities by means of spectrophotometry (H-donor
activity, reducing capability, chelat formation) and chemiluminometry. To prove the free
radical scavenging effect of the extracts, the reduced intensity of the
H2O2/.OH-isoluminol, microperoxidase system was studied in vitro. The highest correlation
was found between the chemical property and the antioxidant effect of the flavonoid rich
samples. At the same time it was also observed that the essential oil plays a significant
role in the scavenging effect as well. More experiments are in progress to study the most
promising compounds in the vegetative and generative organs of parsley. Language: Hun
Unique Identifier: 98369324
MESH Headings: Antioxidants *CH/IP; Apiaceae*; Ascorbic Acid CH/IP; Bioflavonoids CH/IP;
English Abstract; Free Radical Scavengers*; Oils, Volatile CH/IP; Plant Extracts *CH;
Plants, Medicinal
Publication Type: JOURNAL ARTICLE
ISSN: 0001-6659
Country of Publication: HUNGARY
