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Parsley

Disease prevention and other health benefits of parsley

Wednesday, July 31, 2013 by: Sandeep Godiyal
Tags: parsley, nutrition, disease prevention

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(NaturalNews) Dr. Harold Gunatillake, an affiliate of the Fellowship of the Royal College of Surgeons, asserts that the herb, parsley, has more to offer than being a mere colorful trimming on the delectable dishes most often served in restaurants. Beyond its almost negligible size and its tasty green dynamic flavor, parsley has plenty to offer in terms of health benefits and disease prevention.

Most popular types of parsley

Two very well-known types of parsley are the curly parsley and the Italian flat leaf. The flat kind possesses a more aromatic scent and a less pungent flavor compared to the curly type. The curly type is preferred by people because of its decorative look that is great for use as garnishing. Another type of this herb, known as root or turnip-rooted parsley, is grown for its roots similar to a type of oyster plant or the weedy, biennial plant known as burdock. Root parsley is typically used in cooking within the regions of Central and Eastern Europe. It is used as a nibble or vegetable addition for stews, stocks, soups, sauces, and casserole dishes.

Nutrition rating system

According to the food rating system, a typical serving of parsley contains vitamin K or potassium, vitamin C or ascorbic acid, vitamin A, folate, iron, and zero calories. A small stem of parsley has two uncommon elements that provide exceptional heath benefits. One is a volatile oil, specifically, myristicin, while the other component is made up of flavonoids.

Prevention of illnesses and cell damage

In the course of animal researches, volatile oils have been proven to impede development of tumors specifically in the lung area. Myristicin was also proven to trigger glutathione-S-transferase, an enzyme that facilitates the attachment of the glutathione molecule to molecules that have gone through the oxidation process. The actions of volatile oils make these food components serve as neutralizers for certain types of carcinogenic substances. Luteolin, one of the flavonoids, has been proven to function as an antioxidant. It combines with very reactive molecules that carry oxygen or oxygen radicals. This combination helps in preventing cell damage. Parsley extracts were utilized in animal researches and were proven to help in improving the blood's antioxidant function.

Conclusion

In summary, apart from these flavonoids and volatile oils, Dr. Gunatillake reports this herb as one of the best sources of essential nutrients. It contains folic acid, vitamin A or the anti-infective vitamin, and vitamin C which is useful in preventing illnesses. It helps in lowering the levels of free radicals and in maintaining the healthy function of the body's immune system. Parsley may also facilitate good appetite, improve the digestive process and urine production, diminish spasms, and increase menstrual flow.

Sources for this article include:


http://www.chatelaine.com

http://www.whfoods.com

http://science.naturalnews.com

About the author:
Sandeep has written many health field articles for both Internet and print publication. He currently writing for insurancetips4u.co.

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