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Parsley

Healthy Smoothie Recipes with Parsley

About Parsley

Parsley is native to the Mediterranean region (southern Italy, Algeria, and Tunisia).  There is another plant called, “fool’s parsley” that is actually deadly.  So the ancient history of parsley is that is was known for death and devil!  Once everyone figured out that parsley and fool’s parsley were actually different plants, parsley started to become used more and more and used for medicinal purposes.

Nutrition Benefits of Parsley

Parsley is a great source of vitamin K, vitamin A, vitamin C, and iron.  By weight, parsley has 3x as much vitamin C as oranges.  It also contains antioxidant flavonoids and an antioxidant called Luteolin.

A few benefits that parsley has been linked to is bone health, brain function, alzheimers, eye health, blood health, cancer-fighter, and detoxification.

Nutrition Facts
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with your doctor.

Always discuss
with your doctor

This information is not meant to replace your doctor, but to work in tandem with your doctor’s advice. This website makes it easy for you and your doctor to select the best foods and the best smoothie recipes that you should be eating.

My Nutrition Advisor does not diagnose, cure, or treat disease.

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Recipe

Parsley scores well for 8 health goals

This ingredient was scored for various health goals Learn more.

Learn why

Gastrointestinal

Recipe Score:90

Learn why

Liver

Recipe Score:90

Learn why

Cancer

Recipe Score:88

Learn why

Blood Pressure

Recipe Score:86

Learn why

Diabetes (Type 2)

Recipe Score:84

Learn why

Breast Cancer

Recipe Score:82

Learn why

Inflammation

Recipe Score:82

Learn why

Kidneys

Recipe Score:82

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The Research

Gastrointestinal

Gastrointestinal: Score 90

Summary:

Animal: Parsley has antiulcerogenic activity. It has a spasmolytic effect substantiating its use in traditional medicine for the treatment of intestinal disorders. In Vitro: Parsley’s traditional use as a laxative is supported by its inhibition of water absorption.

References:
Animal Studies:

Study 1 Study 2

Lab Studies:

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Liver

Liver: Score 90

Summary:

Animal: Parsley has a protective effect on the liver of diabetic rats. It has liver protective effects similar to medication in diabetic rats.

References:
Animal Studies:

Study 1 Study 2

Cancer

Cancer: Score 88

Summary:

Animal: Parsley contains compounds with demonstrable chemopreventive properties. It showed protection against DNA damage, inhibition of proliferation and migration of the MCF-7 cells.

References:
Animal Studies:

Study

Lab Studies:

Study

Blood Pressure

Blood Pressure: Score 86

Summary:

It has a traditional use as a diuretic and is supported by its inhibition of water absorption in animal studies.

References:
Animal Studies:

Study

Diabetes (Type 2)

Diabetes (Type 2): Score 84

Summary:

Animal: Parsley has a protective effect on the liver of diabetic rats.

References:
Animal Studies:

Study 1 Study 2

Breast Cancer

Breast Cancer: Score 82

Summary:

In Vitro: Parsley showed protection against DNA damage, inhibition of proliferation and migration of the MCF-7 cells.

References:
Lab Studies:

Study

Inflammation

Inflammation: Score 82

Summary:

In Vitro: A combination including parsley and asparagus has anti-inflammatory activity and increases the metabolism of kidney cells.

References:
Lab Studies:

Study

Kidneys

Kidneys: Score 82

Summary:

In Vitro: A combination of parsley and asparagus has anti-inflammatory activity and increases the metabolism of kidney cells.

References:
Lab Studies:

Study

How Our Scoring System Works

For each health goal, we assigned a score to each recipe and each ingredient. This helps you better understand the correlation that medical research is suggesting between foods and benefits to various health goals. Our scoring system is based on REAL RESEARCH published on pubmed.gov. This is a website that curates over 25 million different biomedical journals.

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What we consider when creating your scores:

  • 1Type of Study (human, animal, lab, or academic review)
  • 2Amount of Research
  • 3What the Research Says
  • 4How much of the ingredient we use (for the recipes)
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