You can love it in any form or hate it so much that you pick out individual leaves floating on the surface of the soup. This is the nightmare of many preschoolers and quite a lot of adults. Rooted in Polish culinary tradition, it is an inseparable decorative element of dishes and an addition to many dishes. Parsley - green, fragrant, adds flavor to any dish. Added to salads, soups, sauces, cocktails or juices, it not only increases their taste, but above all, their health.
It is particularly rich in vitamin K, vitamin C, vitamin A (in the form of beta-carotene), vitamin B9 (folic acid) and vitamins B6 and B3. It contains many minerals, including potassium, calcium, magnesium, iron, manganese and zinc, as well as various phytonutrients such as flavonoids (including apigenin and luteolin), polyacetylenes, carotenoids, coumarins and essential oils.
There are many studies suggesting that parsley, due to its abundance of so many valuable ingredients, may have anti-cancer effect. It contains a number of compounds that have the potential protect against the development of cancer and support the treatment process. Research into possible uses is particularly promising apigenins – an ingredient of parsley, in the treatment and prevention of breast cancer. Apigenin has activity antioxidant and anti-inflammatory. This flavonoid appears to have anticancer effects by modulating various cell signaling pathways, including angiogenesis and apoptosis (programmed cell death). Luteolin contained in parsley also has anti-cancer properties by inhibiting the growth of cancer cells and inducing their apoptosis, and furanocoumarins they have antibacterial, antifungal and anti-inflammatory properties.
It is impossible not to mention the great content vitamin C, which itself is one of the strongest antioxidants, as well iron, thanks to which it can support in the fight against anemia.
Parsley can support the body's detoxification processes and the immune system, which is also important in the context of cancer prevention and inflammatory processes.
These inconspicuous leaves hide a lot of power! Therefore, let's use parsley by including it in our daily diet. Knowing about its special properties, it is worth adding it to all meals, experimenting with recipes and non-obvious combinations.
Here are some inspirations:
Green smoothie
2 servings
🟢 washed handful of parsley
🟢 1 ripe banana
🟢 1 orange
Blend the peeled fruit and parsley with a glass of water. The banana can be replaced with half an avocado. The parsley and orange version also tastes good.
Parsley pesto
🟢 washed bunch of parsley
🟢 half a cup of blanched almonds
🟢 garlic clove
🟢 spoon of yeast flakes
🟢 2 tablespoons of olive oil
🟢 salt, pepper
🟢 spoon of lemon juice
Almonds can be replaced with cashews or sunflower seeds. Yeast flakes with parmesan or pecorino cheese.
It tastes great with rye bread croutons, whole grain pasta, and vegetables cut into sticks.
Lebanese salad Tabbouleh
🟢 1/2 cup of bulgur
🟢 2 cups of chopped parsley
🟢 1/4 cup chopped fresh mint
🟢 1/4 cup finely chopped red onion
🟢 2 tomatoes, cut into small cubes
🟢 1/2 cucumber, cut into small cubes
🟢 juice of 1-2 lemons
🟢 3 tablespoons of olive oil
🟢 salt and pepper to taste
Pour boiling water over the bulgur and leave to swell for about 20 minutes until soft. Then strain it thoroughly to get rid of excess water.
In a large bowl, combine the swollen bulgur, chopped parsley, fresh mint, chopped tomatoes, cucumber and red onion.
In a separate bowl, mix lemon juice and olive oil. Season to taste with salt and pepper. Pour the sauce into the bowl with the remaining ingredients and mix thoroughly.
The salad can be served immediately, but it tastes best after a few hours of cooling in the refrigerator. Suitable as an addition to the main course or as a stand-alone dish.
Bulgur can be replaced with millet.
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Sources:
Botanical Therapeutics: Phytochemical Screening and Biological Assessment of Chamomile, Parsley and Celery Extracts against A375 Human Melanoma and Dendritic Cells
https://www.ncbi.nlm.nih.gov/pmc/articles/pmid/30453564/
Botanical Therapeutics (Part II): Antimicrobial and In Vitro Anticancer Activity against MCF7 Human Breast Cancer Cells of Chamomile, Parsley and Celery Alcoholic Extracts
https://www.ncbi.nlm.nih.gov/pubmed/33109067
The Potential Role of Apigenin in Cancer Prevention and Treatment
https://www.ncbi.nlm.nih.gov/pmc/articles/PMC9505045/
AN OVERVIEW OF ANTI-INFLAMMATORY, ANTIOXIDANT, ANTI-CANCER, ANTI-HYPERLIPIDEMIC, NEUROPROTECTIVE AND MUSCLE RELAXANT EFFECTS OF NATURAL FLAVONOID, APIGENIN; A REVIEW
https://bcsrj.com/ojs/index.php/bcsrj/article/view/644
Improvement of Nutraceutical Value of Parsley Leaves (Petroselinum crispum) upon Field Applications of Beneficial Microorganisms
https://www.semanticscholar.org/reader/a79db5ee2875667e6023c0288f59d88cf8885a2e
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Author: Joanna Niewolik
