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

Petroselinum crispum (Mill) Nyman ex AW Hill, commonly known as English parsley, is a culinary and medicinal herb of the Apiaceae family that grows up to 30–100 cm high. The herb has been used to flavor the cuisines of South East Asia, China, India, South America and Mexico. Although native to Europe and western Asia, the herb is now cultivated and consumed throughout the world. The leaves and stems, either fresh or dried, as well as the seeds, have been employed in the food, pharmaceutical and cosmetic industries.4 In folk medicine, the aerial part of P. crispum is used to treat hemorrhoids, the stem for urethral inflammation, and the root is used to pass kidney stones and improve brain function and memory. Additionally, P. crispum is used as a carminative, stomachic, emmenagogic, abortifacient and nutritive agent. Studies have shown that P. crispum has hypoglycemic, diuretic, hypolipidemic, antimicrobial, anticoagulant and hepatoprotective activities.

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