Monday, August 5, 2013

Why should eat parsley?

Parsley over spices

Parsley is the most popular spice in the world, which can be found in almost every supermarket throughout the year (of course, the best is from the garden!). It has a deli and a refreshing taste and beautiful foliage bright-green color, which is indispensable as a seasoning or garnish the dish.
We are so accustomed to parsley, you often do not think about it, this is not just a spice, but the plant, which has a high nutritional value and medicinal properties.

Sprig of parsley is more than decoration on your plate. Parsley contains two groups of special ingredients, which are very important for our health. The first group of ingredients contains natural essential oils, which include myristicin, limonene, eugenol, and alpha-thujene. The second group includes flavonoids: apiin, apigenin and luteolin crisoeriol. Additionally, parsley is an excellent source of vitamins C, A and K.

Protection against cancer

Essential oils containing parsley, particularly myristicin, protect against cancer, especially lung cancer, which was confirmed in the study. Myristicin also activates the enzyme glutathione-S-transferase, glutathione, which helps molecules to bind to oxidized molecules that would otherwise have caused damage in the body.

Because of the essential oil, which contains, parsley has chemo-protective effect, ie. neutralize the effects of chemical substances that may be harmful to our health, such as the carcinogen benzopyrene (found in cigarette smoke) and others.

A rich source of antioxidants

Flavonoids, which includes parsley, particularly luteolin, act as antioxidants by binding to free radicals, and thereby preventing their harmful effects on the body. The studies showed that extracts of parsley increases antioxidant capacity of blood.

In addition to flavonoids, parsley is an excellent source of vitamin C and A (especially karetonoida and beta-carotene), which play an important role in protecting our body from many diseases.

Vitamin C has many different functions. He is the main antioxidant in our body, which neutralizes the effect of dangerous free radicals. As we already know, the high concentration of free radicals is associated with a whole range of diseases, including cancer, diabetes, asthma, atherosclerosis, etc..

Vitamin C also has excellent anti-inflammatory properties, making it excellent for the treatment of all types of arthritis. In addition, vitamin C is important for the operation of our immune system. Regular intake of this vitamin can prevent the common flu, colds, sore throats and ear infections.

Beta-carotene is also an important antioxidant. Child, rich in beta-carotene reduce the risk of atherosclerosis, diabetes and cancer. Like vitamin C, beta-carotene conveniently fled to asthma, osteoarthritis and rheumatoid arthritis. In our body beta-carotene is converted to vitamin A - a nutrient that plays a crucial role in our immune system.

Parsley for heart health

Parsley is a good source of folic acid. Folic acid is essential for many processes that take place in our body, but is most known for the role it plays in cardiovascular health. Folic acid helps convert Homocysteine ​​in benign molecule. Homocysteine ​​is a potentially dangerous molecule that can directly damage blood vessels.High levels of homocysteine ​​increase the risk of stroke and heart attack in people with atherosclerosis or heart disease. This is why people who suffer from these diseases, recommended food rich in folic acid.

Protection against rheumatoid arthritis

Food, rich in vitamin C, such as parsley, provides protection from reumatodinog arthritis.

In the survey, the results of which were published in the Annals of the Rheumatic Diseases, attended by over 20,000 people. All participants were healthy and did not suffer from arthritis. One of the participants followed a diet rich in vitamin C, while the second part - a regular diet. The research lasted for several years and confirmed that in people who consumed foods rich in vitamin C, the risk of arthritis was reduced to three times.

Helpful hints:

Fresh parsley is better than dry. If you buy dried parsley, choose one from organic farming.
Pick the parsley leaves with dark-green color. Avoid fields that have a yellowish or have withered - a sign that the old or damaged.
Fresh parsley can be stored in the refrigerator in a plastic bag. If parsley is wilted, spray it with a little water before placing it in the refrigerator.
If you have extra parsley, you can easily cured, chopped it and leave it on a kitchen cloth. When dry, hold it in tightly closed glass bottle in a dark, cool and dry place.
Parsley can be frozen. Will retain its flavor, but will lose crispness.
Parsley can be used in almost all dishes - soups, salads, vegetable dishes and cereals.

1 comment:

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