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Why You Should Eat the Parsley Left on Your Plate

Apart from being a very good digestive aid, neutralizer, skin cleanser treatment, and mild perfume, the pretty looking green herb may also hold a certain amount of useful anti-cancer and anti-oxidant properties too.

Antioxidants – consist of: beta-carotene, quercetin, vitamin C, and flavonoids ([polyphenols] a structural class of natural and synthetic or semi-synthetic organic chemicals that have anti-oxidant, anti-inflammatory, and anti-viral properties which help the body’s small blood vessels and connective tissues to stay healthy).
Apigenin, chrysoeroil and luteolin (anti-oxidants found in parsley) may help the immune system to protect against the development of certain types of cancer.

Recent Studies – have shown that parsley’s strong anti-cancer properties are effective against various types of cancer, such as: cervical and ovarian, leukemia, and pancreatic. Anti-cancer properties work by interfering with, and hindering the cancer cells ability to both develop and metastasize (spread) throughout the body, reducing the risk of tumor development.

Studies have also shown that both apigenin and luteolin have a very good chemopreventive effect on the carcinogenic compounds ([heterocyclic amines and polycyclic aromatic hydrocarbons] chemical compounds that trigger cancer in both humans and animals by altering the chemical structure of DNA molecules) that can be found in certain meats when cooked under high temperatures (usually well done cooked meats).

Luteolin has had a certain degree of success in fighting various hormonal cancers, such as: breast cancer, thyroid cancer, and prostate cancer, as has chrysoeroil, another flavonoid that can be found in parsley. Because of recent positive studies, luteolin is now being considered as a potential contender to help fight the development of breast cancer.

Other Beneficial Properties – are that parsley also contains falcorinol (a polyacetylene) which has the effect of reducing cancer cell growth, along with the ability to actually kill off the cells. Chlorophyll (the green pigment found within parsley’s structure) has also shown the ability to neutralize the carcinogens (the harmful agents that cause cancer and promote tumors) that are encountered on a daily basis through pollution and other sources.

Another beneficial property of parsley is the strong presence of vitamin K, together with myristicin (a natural organic compound and chemopreventive) that can be found in its volatile oil, and which is believed to increase the activity of glutathione (a major neutralizer and anti-oxidant) that can be found within the body.

Conclusion – If recent studies are anything to go by, not just parsley, but many other herbs that hold similar qualities will begin to be used in the fight against cancer. Parsley, although a decorative herb, should actually be eaten along with the other greens on the plate and not just left behind, as it is packed with goodness, and rather tasty to the palate.

Philip is a Freelance Writer, Author, and Owner of Cancer Cry. He was born in Oxfordshire, England; however, today he lives in Mexico where he has been based for many years, researching and writing about cancer and other health related issues. If you would like to read more of his articles, check out his website – – and at the same time, please recommend his website to others. Thank you for reading Philip’s articles!

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