Parsley - more than just a spice |
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Parsley is the most popular spice in the world and it can be found in almost every supermarket throughout the year (of course, the best one is organic parsley from the garden!).
It has a delightful and a refreshing taste and beautiful bright-green foliage, which is indispensable as a spice or decoration of many dishes.
We are so accustomed to parsley that we often do not think about the fact that parsley is not just a spice, but a plant with a high nutritional value and medicinal properties.
Parsley is more than decoration on your plate.
Parsley contains two groups of special ingredients, which are very important for our health.
The first group of ingredients contains natural essential oils, which include myristicin, limonene, eugenol and alpha-thujene. The second group includes flavonoids: apiin, apigenin, luteolin and crisoeriol.
Additionally, parsley is an excellent source of vitamins C, A and K.
Protection against cancer
Essential oils found in parsley, particularly myristicin, protect against cancer, particularly lung cancer, which was confirmed in studies.
Myristicin also activates the enzyme glutathione-S-transferase, which helps the glutathione molecule to bind to oxidized molecules that would otherwise cause damage to the body.
Because of its essential oils, parsley has chemo-protective effect which counteracts the effects of chemical substances that may be hazardous to our health, such as carcinogenic pyrene (found in cigarette smoke) and others.
A rich source of antioxidants
Flavonoids found in parsley, especially luteolin, act as antioxidants by binding to free radicals and thereby preventing their harmful effects on the body.
Our research has shown that an extract of parsley increases the antioxidant capacity of blood.
In addition to flavonoids, parsley is an excellent source of vitamin C and A (especially carotenoides and beta-carotene), which play an important role in protecting our body from many diseases.
Vitamin C has many different functions. It is the main antioxidant in our body, which neutralizes the effect of hazardous free radicals.
As we already know, the high concentration of free radicals is associated with a range of diseases including cancer, diabetes, asthma, atherosclerosis, etc.
Vitamin C also has excellent anti-inflammatory properties, making it excellent for the treatment of all types of arthritis. In addition, vitamin C is important for the functioning of our immune system.
Regular intake of this vitamin can prevent the common flu, colds, sore throats and ear infections.
Beta-carotene is also an important antioxidant. Diet rich in beta-carotene reduces the risk of development of atherosclerosis, diabetes and colon cancer.
Like vitamin C, beta-carotene has a beneficial effect on asthma, osteoarthritis and rheumatoid arthritis. In our body, beta-carotene is converted to vitamin A - a nutrient that plays an important role in the functioning of our immune system.
Parsley for heart health
Parsley is a good source of folic acid. Folic acid is essential for many processes that take place in our body, but is best known for the role it plays in the health of the cardiovascular system.
Folic acid helps to convert homocysteine in benign molecule. Homocysteine is a potentially dangerous molecule that can directly damage blood vessels.
High levels of homocysteine increase the risk of stroke and heart attack in people with atherosclerosis or heart disease.
Therefore, people who suffer from these diseases should have a diet rich in folic acid.
Protection against rheumatoid arthritis
Foods rich in vitamin C, such as parsley, provide protection against rheumatoid arthritis.
Over 20,000 people participated in the research the results of which were published in the Annals of the Rheumatic Diseases.
All participants were healthy and did not suffer from arthritis. One group of participants was given a diet rich in vitamin C, while the second group had ordinary diet.
The research lasted for several years and confirmed that the people who consumed foods rich in vitamin C had three times lower risk of developing arthritis.
Helpful hints:
- Fresh parsley is better than dry. If you need to buy dried parsley, select one from organic farming.
- Pick parsley leaves with dark-green color. Avoid branches that have a yellowish color, or that are withered - it's a sign that they are old or damaged.
- Fresh parsley can be stored in the refrigerator in a plastic bag. If parsley starts to fade, spray it with a little water before placing it in the refrigerator.
- If you have an excess of parsley, you can easily dry it by chopping it and leaving it on kitchen cloth. When it is dry, keep it in a tightly sealed glass bottle in a dark, cool and dry place.
- Parsley can be frozen. It will retain its flavor, but will lose its crispness.
- Parsley can be used in almost all dishes - soup, salad, vegetables and grains.
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