The cook already says Karlos Arguiñano: “a sprig of parsley it will make your life happy … “. Perhaps with awareness of it or perhaps not, Arguiñano is right: it makes your life happy and also lengthens it for different reasons, improving its quality. Perhaps that is why this herb (Petroselinum crispum) has been used as a condiment for thousands of years on both sides of the Mediterranean and from east to west.
Tricks to make the parsley from the supermarket last longer fresh
Parsley has also had a traditional medicinal value controversial, since it was formerly used as an abortifacient method to cause contractions. However, its moderate consumption as a dressing is safe among pregnant women and is also useful for prevention of cardiovascular function, antimicrobial or aphrodisiac, etc.
Nine well-founded virtues of parsley
However, not all the virtues granted to it are demonstrated, some are well founded, since the presence of certain components of parsley implies their intervention in the processes that sustain them. Among all are the nine that we describe below.
1. Decreases the risk of kidney stones
A 2017 scientific article highlights the ability of parsley both to lower the pH of the urine and to prevent uric acid crystallization in the kidney, a phenomenon known as urolithiasis, which gives rise to the so-called “kidney stones”.
2. Lowers blood pressure
A study carried out in Estonia in 2017 found that vegetables rich in nitrates, among which is parsley, help to reduce blood pressure by acting as dilators of blood vessels. Also the notable presence of vitamin B in parsley helps to relax the vessels.
3. Improves cardiovascular health
In addition to its vasodilator effect, its richness in vitamin C and equivalent vitamin A give it notable antioxidant and anti-inflammatory properties. Its richness in folic acid also intervenes. In this regard it’s known that folates – salts of folic acid – contribute to lowering circulating levels of homocysteine, an amino acid normally found in the blood. There is evidence that a high level of homocysteine in the blood is an independent risk factor for cardiovascular disease and heart attack.
4. Helps the pancreas regulate sugar
A 2003 study showed that certain substances in parsley stimulate the pancreatic cells of mice to produce insulin and thus better control blood sugar levels. In this sense, parsley would be recommended in patients with type 2 diabetes.
5. Improves wound healing
Parsley has a high proportion of vitamin K, also called the coagulation vitamin, because without it the blood cannot clot. Its contribution contributes significantly to the daily needs of this vitamin, which helps wound healing. As a matter of fact, in the past parsley poultices were placed on ulcers to help heal them.
6. Decreases the risk of colorectal cancer
The important presence of vitamin B9 or folic acid in parsley helps reduce the risk of cancerous tumors. It has been suggested that folate can help prevent cancer, due to its participation in the synthesis, repair and function of DNA, our genetic blueprint, and a deficiency of folic acid can result in DNA damage, which can lead to colon cancer .
7. Helps prevent osteoporosis
The vitamin K in parsley stimulates osteoblasts (bone cells) to thicken bone. To this we must add its contribution in calcium, phosphorus and magnesium. Therefore a diet with parsley helps to prevent osteoporosis.
8. Helps keep sight in good condition
The presence of almost one milligram of vitamin A in parsley makes it interesting in a diet aimed at preventing macular degeneration and other eye ailments, given the weight of this compound on good retinal health, as its name indicates. .
9. Improves emotional health
On the one hand, the presence of vitamin B3 stands out, which is involved in the synthesis of melatonin and serotonin, related to happiness and emotional well-being. On the other, too studies that link low folate levels with depression. And some evidence from controlled trials suggest that using folic acid in addition to antidepressant medications may have benefits.
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