Discover how parsley helps 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.
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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.