Parsley Compound Kills 86% of Lung Cancer Cells in Vitro and Sharply Reduces Risk in Humans: The flavonoid apigenin (found abundantly in parsley) was discovered to kill up to 86% of human lung cancer cells (NCI-H460) in vitro, by inducing programmed cell death. Apigenin is a powerful antioxidant and anti-cancer compound, potently killing many types of cancer cells (breast, ovarian, lung, pancreatic, prostate, and colon) in lab studies. And super-herb parsley is by far the richest source of apigenin in our diets—in fact, dried parsley is 4.5% by weight pure apigenin! But does parsley offer real health benefits in humans? One study out of Italy found that those eating parsley “regularly” had an impressive 68% reduced risk of lung cancer. Parsley has been used in the traditional medicine of several cultures for various conditions including inflammation, diabetes, hypertension, and infection. And science is now catching up, with recent lab studies showing benefits for better blood sugar control in diabetes, increasing antioxidant levels in the brain, controlling blood pressure, and potent antibacterial, antifungal and antimicrobial activity. Parsley tastes great mixed into salsa, salads, vegetable smoothies, pesto, or sprinkled on potatoes. Other good sources of apigenin include celery, chamomile, rosemary, oregano, thyme, coriander, artichokes and red wine.Source:http://www.ncbi.nlm.nih.gov/pubmed/23996752
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