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Parsley Compound Kills 86% of Lung Cancer Cells

Those who are frequently visiting different restaurants have probably noticed the green garnish that is served on the side of the plate in every meal. We often leave that garnish untouched because it looks more like a decoration, but you should definitely start eating it.

In case you didn’t know, lung cancer has become the most common cause of cancer deaths in the US. As a matter of fact, the number of deaths caused by lung cancer is equal to the sum of the next three deadliest cancers – pancreatic, breast cancer and colon cancer. This information was confirmed by the American Lung Cancer Association.

Parsley Compound That Kills Lung Cancer Cells

Now let’s see how parsley can help us with this situation. It looks like parsley is more than a simple decoration.

PubMed magazine published a study two years ago about the ability of a compound found in parsley to eliminate up to 86% of cancer cells placed in a Petri dish. This compound is actually a flavonoid called apigenin that can also be found in oregano, celery, thyme, oranges, chamomile, artichokes and coriander and in certain types of red wine. However, parsley is the ultimate source of this flavonoid.

What is even more interesting is the fact that dried parsley that is frequently used while cooking probably contains more apigenin that fresh parsley. About 5% of dried parsley consists of apigenin.

Another study conducted by Chinese scientists in 2005 has shown that this flavonoid prevents creation of lung cancer cells. According to the same study, using apigenin in a combination with anti-tumor medications can lead to some amazing results when it comes to stopping cancer growth. This is not something that is exclusively related to lung cancer, because apigenin is effective in cases of ovarian, breast, pancreatic and colon cancer too.

Parsley Kills Lung Cancer Cells

People who are following traditional medicine are not surprised by these results because parsley has been used for centuries because of its healing properties.

As a matter of fact, parsley was first cultivated some 2.000 years ago in the Mediterranean not because of cooking purposes, but for its health benefits. Back in those days parsley was used for kidney stones problems and 2000 years later an advisory panel created by the German government has suggested the use of parsley as a good way to prevent and heal kidney stones. In addition, a folk recipe in China suggests using a mixture of parsley, peppermint and celery for better eyesight.

One of the main reasons why parsley is so effective are the ingredients found in it – B-complex, vitamin A, C, K, iron, essential amino acids, chlorophyll, magnesium etc. All these ingredients give parsley strong antioxidant properties. Parsley has the ability to improve oxygen intake, increase the antioxidant levels in the brain, keep the blood pressure on a perfect level and remove fungal and bacterial infections in every part of the body.

According to the previously mentioned study published in PubMed, various studies including the one with parsley suggest that there is a strong connection between lifestyle, environment and cancer. This means that although in some cases the risk of cancer is inherited, people and their behavior can influence its formation too. So, you should think twice before you leave that piece of parsley on your plate or what you eat in general.

Parsley Tea Recipe

Cut 15 grams of parsley roots in small pieces and add 1 cup (250 ml) of hot water over them. Leave this mixture to boil for about five minutes. Keep the pot closed and leave it like that for 15 minutes. After that, strain it carefully.

If you want to feel the positive effects you should have three cups of parsley tea every day. Parsley is a well-known diuretic and excellent remedy used for kidney stones remover and it also cures urinary infections.

These are only some of the reasons why you should enjoy a tea made of parsley roots and leaves on a daily basis!

Sources: Healthy Holistic Living, Healthy Food Team,  Well Guided, Lung.org