8/3/17 — parsley

Not Just a Decoration:



Fun Fact:  Parsley has more Vitamin K than kale.

(2 tablespoons = 155% of recommended daily amount)


Fun Fact II:  Eat parsley after your meal, and it will freshen your breath.


Helpful Properties:

  • antioxidant
  • anti-inflammatory
  • helps liver
  • helps eyesight
  • its volatile oils neutralize certain types of carcinogens
  • “chemoprotective food”: protects healthy tissues from the toxic effects of anticancer drugs
  • source of carotenoids: protects the body from cancer-causing cellular damage
  • prevents and fights cancer (the compound apigenin slows IKKA, an enzyme that progresses cancer)


Other sources of apigenin:

  • grapefruit
  • peppermint
  • thyme
  • raw celery
  • rutabagas
  • chamomile flower tea


Rich Source of the Following:

  • chlorophyll
  • fiber
  • Vitamin A
  • Vitamin C
  • Vitamin E
  • Vitamin K
  • beta-carotene
  • lutein
  • cryptoxanthin
  • zeaxanthin
  • folate



  • apigenin (with green tea) reduced the rate of cancer in patients with colon cancer
  • apigenin killed up to 86 percent of lung cancer cells in vitro
  • apigenin effectively treated breast cancer



One laboratory study showed that apigenin interfered with a standard chemotherapy drug used in the treatment of leukemia.


Hot Tips:

  • Sprinkle a small amount of dried parsley on your food.
  • Eat 1 tablespoon of fresh parsley (unless you’re using a chemotherapy drug used in treating leukemia).
  • Buy organic.
  • Eat it raw.
  • If you do add it to your cooking, add it right before you serve the meal.  Otherwise, many of the vitamins and volatile compounds will be lost.



Which foods can be powerful protectors?



The Food Revolution Network Blog: How to Stay Healthy and Fight Cancer with Parsley

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