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Salem Health: Nutrition

Parsley

by Cherie Marcel, BS

What We Know

Parsley, or Petroselinum crispum, is a member of the Apiaceae (or Umbelliferae) family, which includes anise, celery, dill, and fennel.Italian flat leaf parsley (fragrant and mild flavored) and curly parsley (more bitter than Italian flat leaf) are the most commonly used forms of parsley. Turnip-rooted (also known as Hamburg) parsley is a lesser known variety of parsley that is cultivated for its roots. Although parsley is best known as an herb used in culinary seasoning and garnishment, it also has a long history of medicinal use. It is a substantial source of many nutrients, including minerals, phytonutrients (i.e., beneficial plant-derived substances), and fiber. Because of its ample flavonoid content, parsley has very strong antioxidant properties. The leaves, seeds, and dried root have been used for a variety of therapeutic indications. Parsley has been administered in treatment of gastrointestinal disorders, urinary tract infections, hypertension, painful menstruation, gallstones, colds, and influenza. It has also been used as a diuretic, mild laxative, antimicrobial agent, and breath freshener. Parsley may play a role in the prevention of certain cancers, tumor growth, cardiac damage, and arthritis.

Action of Parsley

  • The active components of parsley are found in the leaves, seeds, and roots and include vitamins (e.g., C, K, folate), minerals (e.g., calcium, potassium, iron), volatile oil compounds (e.g., myristicin, apiol, limonene, eugenol, alpha-­thujene), flavonoids (e.g., apiin, apigenin, chrysoeriol, luteolin), and carotenoids (e.g., beta-carotene, zeaxanthin, lutein, cryptoxanthin),which have powerful antibacterial, antimicrobial, anti-­inflammatory, and antioxidant properties.

    • Vitamin K acts as a coenzyme and is involved in maintaining normal levels of blood clotting proteins and contributing to bone metabolism.

    • Vitamin C neutralizes free radicals, protecting against inflammation and cellular damage. Adequate intake of vitamin C is vital for immune system function and has been associated with prevention of heart disease, stroke, and cancer.

    • Folate is a water-soluble, B vitamin that is essential for the production and maintenance of red blood cells (RBCs). Folate is vital for the synthesis of deoxyribonucleic acid (DNA) and ribonucleic acid (RNA), the genetic code for the cells, and is important in the metabolism of homocysteine, an amino acid.

    • Calcium builds and maintains bones and teeth, promotes conduction of nerve impulses, activates enzymes for energy production and muscle contraction, participates in blood clotting, assists with vitamin B12 absorption, and maintains the structural integrity of intracellular membranes.

    • Potassium supports normal cellular, nerve, and muscle function and helps to eliminate excess sodium from the body.

    • Iron is vital for the synthesis of RBCs and hemoglobin, which are necessary for cellular respiration and the transport of oxygen to the tissues. Iron also supports immune function, is vital for cognitive development, contributes to energy metabolism, and regulates temperature.

    • Volatile oils are bioactive compounds that produce powerful effects in extremely small amounts. The volatile oils in parsley have exhibited antioxidant, anti-inflammatory, antibacterial, antimicrobial, and anticancer activities.

    • Flavonoids inhibit tumor growth, reduce inflammation, and stimulate the production of detoxifying enzymes.

    • Carotenoids are powerful antioxidants with anticancer activity. Carotenoids protect the eyes from age-related macular degeneration (AMD).

    • Provitamin A carotenoids (e.g., beta-carotene, cryptoxanthin) are precursors of vitamin A, or retinol, a fat-soluble vitamin that is required for vision, maintenance of the surface lining of the eyes and other epithelial tissue, bone growth, immune response, energy regulation, reproduction, embryonic development, and activation of gene expression.

Recommended Dosage and Administration

  • A typical dosage is 1 cup of freshly brewed parsley tea 3 times daily that includes up to 6 g of prepared parsley per day. The tea is prepared by steeping 2 g of crushed parsley or its root in 250 mL of boiling water for 10–15 minutes.

Adverse Reactions and Medication Interaction

  • Parsley seeds and root can cause uterine contractions, which may lead to abortion.

  • Individuals with renal or liver disease should avoid parsley consumption due to the potential for certain components (e.g., myristicin and apiol) in parsley to cause kidney or liver dysfunction.

  • There is some concern that parsley can increase the risk of kidney stones in individuals with a history of kidney stones because parsley contains a measurable amount of the chemical oxalate, which is a primary component of kidney stones. Oxalates can build up and crystallize in body fluids and cause health problems in individuals with preexisting kidney or gallbladder dysfunction.

  • Treatment of adverse reactions is discontinuing parsley use.

  • Persons who are taking lithium should consult with their treating practitioner before consuming parsley, as the combination can result in lithium toxicity.

Research Findings

  • Results of a crossover trial investigating the effect of parsley intake on urinary excretion of flavones and biomarkers for oxidative stress indicated that dietary parsley intake reduces oxidative damage to plasma proteins.

  • Results of a recent study of the impact of parsley intake on urinary stones were that no significant relationship was found between parsley leaf tea consumption and the risk of urinary stone formation in healthy individuals.

Summary

Consumers should become knowledgeable about the physiologic effects of parsley consumption, including its risks and benefits. Parsley can contribute to health because it is a good source of vitamins C and K, folate, calcium, potassium, iron, volatile oils, flavonoids, carotenoids, and fiber. Parsley contains strong antioxidant and anti-inflammatory properties and can be used to treat gastrointestinal disorders, urinary tract infections, hypertension, painful menstruation, gallstones, colds, and influenza. It has also been used as a diuretic, mild laxative, antimicrobial agent, and breath freshener. Parsley may play a role in the prevention and treatment of certain cancers, heart disease, and arthritis. Individuals with kidney or liver disease should avoid parsley consumption due to the potential for certain components (e.g., myristicin and apiol) in parsley to cause kidney or liver dysfunction. Individuals with a history of kidney stones may want to avoid parsley because it can increase the risk of kidney stones due to its high oxalate content. Pregnant women should avoid parsley seeds and root which can cause uterine contractions, which may lead to abortion.

References

1 

Alyami, F. A., & Rabah, D. M. (2011). Effect of drinking parsley leaf tea on urinary composition and urinary stones’ risk factors.Saudi Journal of Kidney Diseases and Transplantation: An Official Publication of the Saudi Center for Organ Transplantation, Saudi Arabia, 22(3), 511-514.

2 

Craig, W. J. (2006). Herb watch. Please pass the parsley. Vibrant Life, 22(5), 20-21.

3 

Dorman, H. J., Lantto, T. A., Raasmaja, A., & Hiltunen, R. (2011). Antioxidant, pro-oxidant and cytotoxic properties of parsley. Food & Function, 2(6), 328-337. doi:10.1039/ C1FO10027K.

4 

Downey, M. (2015). Parsley more than a decorative garnish. Life Extension, 91-93.

5 

George Mateljan Foundation. (n.d.). Parsley. The World’s Healthiest Foods. Retrieved June 18, 2015, from http://www.whfoods.com/genpage.php?tname=foodspice&dbid=100

6 

Higdon, J., & Drake, V. J. (2008). Flavonoids. Linus Pauling Institute Micronutrient Information Center, Oregon State University. Retrieved June 18, 2015, from http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/flavonoids

7 

Higdon, J., & Drake, V. J. (2009). Carotenoids. Linus Pauling Institute Micronutrient Information Center, Oregon State University. Retrieved June 18, 2015, from http://lpi.oregonstate.edu/mic/dietary-factors/phytochemicals/carotenoids

8 

Nielsen, S. E., Young, J. F., Daneshvar, B., Lauridsen, S. T., Knuthsen, P., Sandstrom, B., & Dragsted, L. O. (1999). Effect of parsley (Petroselinum crispum) intake on urinary apigenin excretion, blood antioxidant enzymes and biomarkers for oxidative stress in human subjects. British Journal of Nutrition, 81(6), 447-455. doi:10.1017/ S000711459900080X

9 

Raymond, S. (2010). Parsley more than just garnish. Alive, 130-131.

10 

Premkumar, L. S. (2014). Ingredients in spices that produce health benefits. In Fascinating facts about phytonutrients in spices and healthy food: Scientifically proven facts. Xlibris, LLC, p. 138. Retrieved June 18, 2015, from https://books.google.com/books?id=gNtIAwAAQBAJ&pg=PA138&lpg=PA138&dq=myristicin+phytonutrient&source=bl&ots=7jknkx2rAv&sig=rCoqrY6GrFAmFyV7_ZQCANoH0RQ&hl=e

11 

Tanaka, T., Shnimizu, M., & Moriwaki, H. (2012). Cancer chemoprevention by carotenoids. Molecules, 17(3), 3202-3242. doi:10.3390/molecules17033202

12 

The editorial staff at the American Institute for Cancer Research. (2013). Phytochemicals: The cancer fighters in the foods we eat. AICR. Retrieved June 18, 2015, from http://www.aicr.org/reduce-your-cancer-risk/diet/elements_phytochemicals.html

13 

The George Mateljan Foundation. (n.d.). Can you tell me what oxalates are and in which foods they can be found?. The World’s Healthiest Foods. Retrieved June 18, 2015, from http://www.whfoods.com/genpage.php?tname=george&dbid=48

Reviewer(s)

Darlene Strayer, RN, MBA, Cinahl Information Systems, Glendale, CA

Nursing Practice Council, Glendale Adventist Medical Center, Glendale, CA

Citation Types

Type
Format
MLA 9th
Marcel, Cherie. "Parsley." Salem Health: Nutrition, edited by Sharon Richman, Salem Press, 2016. Salem Online, online.salempress.com/articleDetails.do?articleName=Nutr_0111.
APA 7th
Marcel, C. (2016). Parsley. In S. Richman (Ed.), Salem Health: Nutrition. Salem Press. online.salempress.com.
CMOS 17th
Marcel, Cherie. "Parsley." Edited by Sharon Richman. Salem Health: Nutrition. Hackensack: Salem Press, 2016. Accessed December 14, 2025. online.salempress.com.