Discover how parsley helps to fight cancer

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parsley(NaturalHealth365) Many people regard parsley just as a fragrant cooking herb or garnish; however, this unassuming plant has many healing properties, including the ability to fight cancer.

Parsley is loaded with antioxidants, which assist the body in a range of areas. Parsley components have been found to improve liver functioning as well as vision and eye health. However, a large amount of data substantiates parsley’s anticancer properties.

Hundreds of studies highlight benefits of apigenin, parsley’s cancer-fighting compound

Parsley is loaded with apigenin, a compound well known for its anticancer abilities. As of this writing, there are over 600 journal articles indexed in PubMed relating to the power of parsley and apigenin in fighting and preventing cancer.

Research published in Oncotarget in September of 2015 detailed for the first time how apigenin slows and halts the production of the enzyme IKKa, which is behind the growth and progression of cancer. The scientists concluded that apigenin has a profound ability to slow cancer progression or stop it altogether.

In addition to these results, a 2008 clinical trial combined apigenin with green tea to successfully treat colon cancer. A 2012 University of Missouri study found apigenin was effective against breast cancer.  Plus, a 2013 study showed that apigenin killed as much as 86 percent of lung cancer cells.

Parsley is packed with protective, health-sustaining compounds and vitamins

This precious herb contains “volatile oils” that act to neutralize certain carcinogens. It is an excellent source of carotenoids, which protect against cancer-causing cell damage. Additionally, it’s considered a “chemoprotective” food due to its ability to protect healthy tissues in the body from the toxic effects of many cancer treatments or drugs.

As a powerful anti-inflammatory and antioxidant properties – and its rich source of vitamins A, C, E, beta-carotene, chlorophyll, fiber, lutein, zeaxanthin, folate and cryptoxanthin – why wouldn’t you eat this beautiful herb daily?

By the way, it’s also packed with a higher concentration of vitamin K than kale.

Just a little parsley each day can boost health, fight cancer

Dried parsley is one of the most potent sources of apigenin, containing about 13,000 mg per 100 grams. Fresh parsley contains from 225 to 300 mg of apigenin per 100 grams. However, just 10 mg of parsley per day is needed to reap its anticancer effects. This is the equivalent of about a tablespoon of chopped fresh parsley, or just a pinch of dried.

Other food sources of apigenin include grapefruit, celery, peppermint, thyme, rutabagas and chamomile flower tea. If you use parsley in cooking, add it at the very end, as heat can reduce its cancer-fighting and health-sustaining qualities.

Keep in mind, most conventionally-trained, cancer doctors will warn you about potential drug interactions of apigenin with other cancer drugs.  And, of course, anyone currently undergoing chemotherapy or other cancer treatments will probably be advised to talk to their physician before taking parsley as an anticancer compound.

Remember, you are in charge of your own healthcare decisions.  So, educate yourself and always make the decisions that feel best to you – even if others disagree.

References:

https://www.researchgate.net/publication/282666594_Apigenin_blocks_IKKa_activation_and_suppresses_prostate_cancer_progression

https://www.ncbi.nlm.nih.gov/pubmed/18407592

https://www.ncbi.nlm.nih.gov/pubmed/23996752

http://munews.missouri.edu/news-releases/2012/0515-breast-cancer-effectively-treated-with-chemical-found-in-celery-parsley-and-spice-by-mu-researchers

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  • Paula Winslow

    I use parsley in juices, soups and as a garnish. What a wonderful article, I had no idea what a good thing I was doing for my family.

  • Lucile F

    I can’t say enough about these type articles. They keep me on the right path. Our meals now look like a mountain of vegetables. We have added plenty of greens to our diet.

  • 68yearsold

    I have been using parsley for a very long time. I discovered that it can “chelate” chemicals from your body. Such as those found in GMO foods (which is almost impossible to avoid) and drugs/antibiotics. I had no idea I was helping my eyes. I make myself a parsley tea about once a month and love parsley in my mashed potatoes!