• • • • Improve bone mineral density [2]
      • Improve heart and liver health [4,5]
      • Improve digestion [6]
      • Strengthen the connection between brain cells [7]
      • Slows aging [8]

The flowering plant parsley is native to the Mediterranean. French curly leaf and Italian flat-leaf are the two most frequent varieties. Parsley has long been used to cure a variety of ailments, including high blood pressure, allergies, and inflammatory disorders. It's now commonly used as a fresh or dried culinary herb.

Parsley is often referred to as one of the most powerful disease-fighting plants, and it has a high nutritional value as well as other possible health advantages. Many vitamins are found in the herb, including vitamin K, which is necessary for blood clotting and bone health. Parsley is also a good source of vitamins A and C, which are key antioxidant minerals. It's also low in calories but high in flavour, making it a terrific low-calorie ingredient for a variety of cuisines.

The fragrant herb is particularly high in flavonoids, a type of antioxidant. Myricetin and apigenin are the two major flavonoids. Flavonoids-rich diets have been shown in studies to reduce the risk of illnesses like colon cancer, type 2 diabetes, and heart disease.

Furthermore, carotenoids such as beta-carotene and lutein are antioxidants. Higher consumption of carotenoids has been linked to a lower risk of several diseases. Vitamin C also has significant antioxidant properties and helps to maintain immunological function and protect against chronic disease.

Dried parsley, it turns out, may have more antioxidants than fresh sprigs. In fact, one study discovered that the dried herb contained 17 times the number of antioxidants as the fresh herb [1].