Parsley – More Than Spices

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Intense parsley omelettePhoto by Kimtaro

Parsley – More Than Spices

Parsley is the most popular spice in the world, which can be found almost every supermarket throughout the year (of course it is the best of its own garden!).

It has a delicate and refreshing taste and gorgeous leaves of greenish-green color, which is why it is indispensable as a spice or ornament for a meal.

We are so used to the Parsley that we often do not think that this is not only a spice but also a plant that has high nutritional value and healing properties.

The pinch of parsley is more than an ornament on your plate.

Parsley contains two groups of special ingredients, which are very important to our health.

The first group of ingredients contains natural essential oils, which include myristicin, limonene, eugenol, and alpha-thuene. The other group includes flavonides: apiin, apigenin, crisoeriol, and luteolin.

In addition, parsley is an excellent source of vitamins C, A and K.

Cancer protection

Essential oils containing parsley, especially myristicin, protect against cancer, especially lung cancer, as confirmed in the research.

Myristicin also activates the glutathione-S-transferase enzyme, which helps glutathione molecules to bind to oxidized molecules, which would otherwise cause damage to the body.

Because of the essential oils, it contains, parsley has a chemoprotective effect, ie it neutralizes the action of chemical substances that can be hazardous to our health, such as benzophenone carcinogens (found in cigarette smoke) and others.

Rich source of antioxidants

Flavonoids containing parsley, especially luteolin, act like antioxidants, bonding to free radicals and thus preventing their harmful effects on the organism.

Research has shown that parsley extract increases blood antioxidant capacity.

In addition to flavonoids, parsley is an excellent source of vitamins C and A (especially carotenoids and beta-carotene), which play an important role in protecting our organism from many diseases.

Vitamin C has many different functions. It is the main antioxidant in our body, which neutralizes the action of dangerous free radicals.

As we already know, the high concentration of free radicals is associated with a whole range of diseases including cancer, diabetes, asthma, atherosclerosis,

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Vitamin C also has remarkable anti-inflammatory properties, which is why it is excellent in treating all types of arthritis. In addition, vitamin C is important for the work of our immune system.

Regular intake of this vitamin can prevent frequent flu, colds, throat and ear inflammation.

Beta-carotene is also an important antioxidant. A child rich in beta-carotene reduces the risk of atherosclerosis, diabetes, and bowel cancer.

Like vitamin C, beta-carotene favorably affects asthma, osteoarthritis, and rheumatoid arthritis. In our body, beta-carotene turns into vitamin A – a nutrient that plays an important role in the work of our immune system.

Parsley for heart health

Parsley is a good source of folic acid. Folanoic acid is important for many processes that take place in our body but is best known for the role played by cardiovascular health.

Folic acid helps to convert homocysteine into a benign molecule. Homocysteine is a potentially dangerous molecule that can directly damage the blood vessels.

High levels of homocysteine increase the risk of stroke and stroke in people with atherosclerosis or heart disease.

Because of this, people who suffer from these diseases recommend foods rich in folic acid.

Protection against rheumatoid arthritis

Vitamin C rich foods, such as parsley, provide protection against rheumatoid arthritis.

More than 20,000 people were involved in the study of Annals of the Rheumatic Diseases.

All participants were healthy and did not suffer from arthritis. One part of the participants followed a diet rich in vitamin C, while the second part – an ordinary diet.

The study lasted for several years and confirmed that in people who consumed foods rich in vitamin C, the risk of arthritis had been reduced three times.

Useful tips:

Fresh parsley is better than dried. If you have to buy dried parsley, select one from organic farming.
Choose parsley with dark green leaves. Avoid branches that have a yellowish color or which are nailed – this is a sign that they are old or damaged.
Fresh parsley can be stored in a refrigerator, in a plastic bag. If the parsley is sour, pluck it off with a little water before putting it in the refrigerator.
If you have an excess of parsley, you can easily dry it, chop it and leave it on a kitchen cloth. When it is dry, hold it in a well-closed glass bottle in a dark, cold and dry place.
You can also freeze the parsley. It will retain its taste but will lose its crunchiness.
Parsley can be used in almost all dishes – soups, salads, vegetables, and cereals.

Tea made from parsley is very good medicine for kidneys, so if you put parsley in almost every meal it will have all benefits as a parsley tea.

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