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Parsley as Anti-Inflammatory Protects Against Rheumatoid Arthritis

By Viola Woolcott

Parsley has been cultivated for well over 2,000 years. It is native to the Mediterranean region of Southern Europe. Using parsley as a garnish has a long history and can be traced back to the ancient Romans. Before it was consumed as a food, it has been used for medical purposes.

To the ancient Greek parsley was sacred and not only used to adorn visitors of athletic contests, they also used it as a decoration for their tombs of the deceased.

Parsley contain oxalates, which are naturally occurring substances found in animals, plants as well as human beings. As oxalates turn into concentrated body fluids, they could crystallise and maybe cause health issues. Should you suffer from existing or untreated kidney or gallbladder problems, you may like to avoid consuming the herb. Some researchers have also claimed that oxalates have the ability to interfere with absorbing Calcium, where other studies show that the ability to lower the absorption is very small. If you do a good chewing job, your digestive tract is healthy and you have a “relaxed” meal, you will enjoy considerable benefits and that includes that of calcium absorption.

Parsley contains volatile oils and in particular myristicin which has been shown to inhibit tumour formation in particular of that in the lungs, as the oils qualify as a chemo protective.

Parsley plays numerous parts in the body. It is a good source of folic acid, the important B vitamins and it is most vital in the relation of cardiovascular health. Foods rich in folic acid are important nutrients for the division of the cells, therefore vital for cancer prevention of the colon and in women of the cervix.

A study suggests that parsley protects against inflammatory polyarthritis, a type of rheumatoid arthritis where two or more joints are involved.

Parsley is a rich source of antioxidant nutrients. The flavonoids it contains (especially luteolin) have been known to combine with highly reactive oxygen molecules called “oxygen radicals” which aid in the prevention of oxygen based damage to the cells.