Parsley (Petroselinum crispum) is most commonly used for its culinary effects. Parsley is native to the Meditarranean region and belongs to the Apiaceae family of plants. However, parsley also possesses a number of health effects that explains its use in traditional medicine. The therapeutic effects are thought to derive from the presence of phytochemicals within the plant that derive from the flavonoid class. Within the plant tissues are present apiin and luteolin, and within the essential oil are apiol and myristicin. These flavonoids may act as antioxidants within animals and human tissues and provide significant resistance to the development of disease. In particular their ability to limit the propagation of free radicals may make flavonoids useful at reducing inflammation and the inflammatory process, and this can significantly limit a number of diseases. Parsley is also used as a diuretic, an abortifacient and an expectorant and may have the ability to modulate the immune system in animals and humans.
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