A compound found in parsley has strong anti-cancer properties.
Recent studies have found that apigenin, a compound found in parsley, has strong anti-cancer properties. In fact, one study found it killed up to 86 percent of lung cancer cells in lab studies. The volatile oils in parsley may also neutralize certain carcinogens, and also make this herb “chemoprotective”—it “protects healthy tissues from the toxic effects of anticancer drugs.” Dried parsley contains the most apigenin because of its concentration. Cooking, however, destroys much of parsley’s vitamins and volatile compounds; so eat a daily tablespoon raw or sprinkle dried parsley on your food. If you are currently undergoing chemotherapy for cancer, make sure you consult your doctor, as apigenin may have undesired interactions with certain drugs. “How to Stay Healthy and Fight Cancer with Parsley,” foodrevolution.org, December 16, 2015.