“…Besides its widespread use as a fresh legume and garnishment, P. crispum is proposed for diverse therapeutic determinations in daily medicine for antioxidant, hepatoprotective, anti-diabetic, antibacterial, antifungal, analgesic, diuretic, hypotensive, gastroprotective, immunosuppressant and other effects [3], which are attributed to a broad variety of active compounds detected in this plant. Parsley plant parts (the leaf, stem and root) are rich sources of bioactive compounds such as furanocoumarins (e.g., xanthoxin, trioxalen and angelicin), essentials oils (e.g., sesquiterpene hydrocarbons, monoterpene hydrocarbons and alcohols, furanocoumarins, aldehydes and aromatic compounds), flavonoids (e.g., quercetin, apiol, myristicin, apigenin, luteolin and their glycosides), carotenoids (e.g., neoxanthin, β-carotene, lutein and violaxanthin), vitamins (e.g., tocopherols and A, C and B complexes), minerals (e.g., iron, zinc, calcium and phosphorous) and fatty acids (e.g., linolenic and palmitic acid) [1,[3][4][5][6][7][8][9]. Notably, numerous bioactive properties have been attributed to the leaves of P. crispum, which are reported for the handling of immune diseases, inflammation, anaemia, hyperlipidaemia and diabetes and in the relief of the symptoms of allergies, chronic bronchitis, dyspepsia, hypotension, thrombosis and strokes, among other diseases [5,6].…”