Name (common): Parsley
Botanical name: Petroselinum crispum
Parsley, which is native to the Mediterranean, has been used as a seasoning and a breath freshener for more than 2,000 years. Parsley has been used medicinally since ancient times dating as far back as Hippocrates (460-370 BC).
Functions and general science:
Parsley contains two types of unique components. The first type is volatile oil components—including myristicin, limonene, eugenol, and alpha-thujene. The second type is flavonoids—including apiin, apigenin,crisoeriol, and luteolin. The flavonoids in parsley—especially luteolin—have been shown to function as antioxidants and help prevent damage to cells.
The information provided in reference to this ingredient is general in nature and provided as information only. Any product specific therapeutic claims for this ingredient are linked to specific dosage requirements based on evidence of traditional or scientific nature.