Parsley -- frequently used to add a splash of bright green color and a mildly peppery flavor to salads and soups -- could be called the workhorse of garnishes. Italian parsley, one of two common parsley varieties, is distinguished from "curly" parsley by its flat, saw-toothed leaves. This nutritious herb has more to offer than mere decorative value. Not only does Italian parsley function as a mild diuretic, but its assorted minerals, vitamins and phytonutrients can offer substantial health benefits.
Features
Italian parsley -- botanically known as Petroselinum neapolitanum -- has a more intense flavor than its curlier cousin, or Petroselinum crispum. Particularly effective in Moroccan and Middle Eastern dishes, Italian parsley is often used in conjunction with coriander, cumin and cayenne pepper. Both types of parsley are annual herbs native to the Mediterranean, and are presently cultivated virtually worldwide. Parsley has been used medicinally since ancient times as a diuretic, a laxative and a carminative to reduce gas and bloating; herbalists advised poultices made from parsley to treat insect bites, bruises and skin parasites. A tea made from parsley was employed as a folk remedy to treat dysentery and gallstones.
Constituents and Effects
The volatile oil found in Italian parsley contains the compounds apiol, psoralen and ficusin. Also present is myristicin, a hallucinogenic similarly found in nutmeg; however, amounts are too small to cause neurological effects when parsley is used as a food. In addition, parsley contains the minerals calcium, iron and potassium, as well as the antioxidant vitamins A and C. It contains extremely high levels of lutein and zeaxanthin, providing 556 micrograms in every 10 sprigs; scientific research suggests that these antioxidant carotenoids may help protect against macular degeneration, an age-related eye disease. The same amount of parsley also contains 164 micrograms of vitamin K, which strengthen the bones. Drugs.com credits parsley with diuretic and fever-lowering qualities, and notes that furocoumarins in parsley display antimicrobial effects against E. coli, a common pathogen.
Research
Scientific research has supported the belief that parsley has laxative and diuretic properties. In a study published in September 2001 in "Phytomedicine," researchers set out to determine whether there was a scientific rationale for parsley's use in folk medicine as a laxative. They concluded that parsley increased electrolyte and water secretion in rat colons, suggesting laxative effects. In an animal study published in March 2002 in "Journal of Ethnopharmacology," researchers found that rats given a parsley extract experienced a significant increase in urine flow rate, eliminating significantly more than when they drank water. They credited an accompanying increase in potassium retention in the lumen with parsley's diuretic effects.
Usage and Considerations
Although parsley is recognized as generally safe when used as food, the essential oil is toxic; it can cause headaches, convulsions and kidney damage. Although adverse effects from parsley are uncommon, an allergy to carrots, fennel or celery makes a reaction to parsley more likely. When selecting parsley, look for sprigs with springy, flexible leaves; avoid any that are yellow, brown or wilted. Rinse parsley well before using, and place it in a glass of water and then into the refrigerator. You should store dried parsley in a container with a tight-fitting lid in a cool, dry, dark place. Parsley can interact with prescription medications; consult your doctor before using parsley. Don't use parsley if you are pregnant or breastfeeding.
References
- Drugs.com: Complete Parsley Information
- The Epicentre; Parsley; Staff; 2006
- USDA National Nutrient Database
- Health Diaries; 6 Health Benefits of Parsley; Staff, 2011
- "Journal of Ethnopharmacology"; Diuretic Effect And Mechanism Of Action Of Parsley; S.I. Kreydiyyeh and J. Usta; March 2002
- "Phytomedicine"; The Mechanism Underlying The Laxative Properties Of Parsley Extract; S.I. Kreydiyyah et al.; September 2001
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