Petroselinum crispum has antioxidant properties, protects against DNA damage and inhibits proliferation and migration of cancer cells

Abstract

BACKGROUND Petroselinum crispum (English parsley) is a common herb of the Apiaceae family that is cultivated throughout the world and is widely used as a seasoning condiment. Studies have shown its potential as a medicinal herb. In this study, P. crispum leaf and stem extracts were evaluated for their antioxidant properties, protection against DNA damage in normal 3T3‐L1 cells, and the inhibition of proliferation and migration of the MCF‐7 cells.RESULTSThe dichloromethane extract of P. crispum exhibited the highest phenolic content (42.31 ± 0.50 mg GAE g−1) and ferric reducing ability (0.360 ± 0.009 mmol g−1) of the various extractions performed. The extract showed DPPH radical scavenging activity with an IC50 value of 3310.0 ± 80.5 µg mL −1. Mouse fibroblasts (3T3‐L1) pre‐treated with 400 µg mL −1 of the extract showed 50.9% protection against H2O2‐induced DNA damage, suggesting its potential in cancer prevention. The extract (300 µg mL −1) inhibited H2O2‐induced MCF‐7 cell migration by 41% ± 4%. As cell migration is necessary for metastasis of cancer cells, inhibition of migration is an indication of protection against metastasis.CONCLUSION Petroselinum crispum has health‐promoting properties with the potential to prevent oxidative stress‐related diseases and can be developed into functional food. © 2015 The Authors. Journal of the Science of Food and Agriculture published by John Wiley & Sons Ltd on behalf of Society of Chemical Industry.

The Apiaceae: Ethnomedicinal family as source for industrial uses

“…In another study, ethanolic leaves extracts show higher polyphenolic and flavonoid contents (54.2 and 42.1 mg/g, re spectively) than methanolic and chloroform extracts. The two major phenolic compounds extracted from parsley are apiin and malonyl apiin; flavonoids are the major compounds in this plant; apigenin, cosmosiin, oxypeucedanin hydrate are detected in the aqueous extracts of the leaves; the main flavonol constituents found are kaempferol and quercetin (Farzaei et al, 2013;Tang et al, 2015;Trifunschi and Ardelean, 2012).…”

Impact of Air Frying on Cholesterol and Fatty Acids Oxidation in Sardines: Protective Effects of Aromatic Herbs

“…In contrast, sardines with 2% chives showed the highest level of COPs (235.9 μg/g), which was the lowest protective effect (16.6%) among the percentages and herbs tested in this work. The phenolic compounds present in parsley and chives have been shown to act as natural antioxidants in different research by different authors (Jia and others ; Parvu and others ; Pereira and Tavano ; Tang and others ; Sęczyk and others ).…”

“…They have also attracted attention as they can prevent lipid oxidation in fish and fish products (Sancho and others ; Maqsood and others ; Frank and others ; Maqsood and others ; Figueirêdo and others ; Meleiro and others ; Tarvainen and others ; Vaisali and others ). Aromatic herbs are used worldwide by various culinary cultures and the antioxidant effects of parsley ( Petroselinum crispum ) and chives ( Allium schoenoprasum L.) have been evaluated and proven (Zhang and others ; Jia and others ; Sęczyk and others ; Tang and others ; Sęczyk and others ). The aromatic herbs, parsley, and chives are good sources of essential nutrients such as vitamins and minerals as well as antioxidant compounds.…”

The Role of Histaminergic H2 Receptors on Spasmolytic Activity of Hydroalcoholic Extract of Parsley (Petroselinum crispum) Seeds in Isolated Rat�s Ileum

“…Characteristic constituents are flavonol glycosides of quercetin, apiol, myristicin and luteolin. phthalides, Terpenes, furanocoumarins apiin, carotenoids, ascorbic acid, and tocopherol are also present in P. crispum 6 .…”

“…It also plays the role of carminative stomachic, abortifacient, and nutritive agent. Numerous Studies have shown that P. crispum has hypoglycemic, diuretic, hypolipidemic, antimicrobial, and anticoagulant and hepatoprotective properties 6 .…”