Effect of parsley (Petroselinum crispum) intake on urinary apigenin
excretion, blood antioxidant enzymes and biomarkers for oxidative stress
in human subjects
S. E. NIELSEN, J. F. YOUNG, B. DANESHVAR, S. T. LAURIDSEN, P. KNUTHSEN, B. SANDSTRÖM AND
L. O. DRAGSTED
Abstract
Seven men and seven women participated in a randomized crossover trial to study the effect of intake of parsley (Petroselinum crispum), containing high levels of the flavone apigenin, on the urinary excretion of flavones and on biomarkers for oxidative stress. The subjects received a strictly controlled diet low in flavones and other naturally occurring antioxidants during the 2 weeks of intervention. This basic diet was supplemented with parsley providing 3×73–4×49 mg apigenin/MJ in one of the interventionweeks.Urinary excretion of apigeninwas 1×59–409×09mg/MJ per 24 h during intervention with parsley and 0–112×27mg/MJ per 24 h on the basic diet (P,0×05). The fraction of apigenin intake excreted in the urine was 0×58 (SE 0×16) % during parsley intervention. Erythrocyte glutathione reductase (EC 1.6.4.1; GR) and superoxide dismutase (EC 1.15.1.1; SOD) activities increased during intervention with parsley (P,0×005) as compared with the levels on the basic diet, whereas erythrocyte catalase (EC 1.11.1.6) and glutathione peroxidase (EC 1.11.1.9) activities did not change. No significant changes were observed in plasma protein 2-adipic semialdehyde residues, a biomarker of plasma protein oxidation. In this short-term investigation, an overall decreasing trend in the activity of antioxidant enzymes was observed during the 2-week study. The decreased activity of SOD was strongly correlated at the individual level with an increased oxidative damage to plasma proteins. However, the intervention with parsley seemed, partly, to overcome this decrease and resulted in increased levels of GR and SOD.
Effect-of-parsley-(Petroselinum-crispum)-intake-on-urinary-apigenin-excretion.pdf
Evaluation of antioxidant activity of parsley (Petroselinum crispum)
essential oil and identification of its antioxidant constituents
HUI ZHANG, FENG CHEN, XI WANG, HUI-YUAN YAO
Abstract
Antioxidant capacities of the essential oil extracted from parsley (Petroselinum crispum) were evaluated by three different in vitro assays: b-carotene bleaching assay, DPPH˙ free radical scavenging assay and Fe2+-metal chelating assay. Results showed that the parsley oil (PO) possessed a certain degree of antioxidant activities in terms of β-carotene bleaching capacity and free radical scavenging activity, but its metal chelating capacity was negligible. The antioxidant EC50 values of the b-carotene bleaching assay and DPPH˙ free radical scavenging assay of the crude PO dissolved in methanol were measured in about 5.12 and 80.21 mg/mL, respectively. However, these values were much weaker than those of BHT in 0.01 and 0.58 mg/mL, and of a-tocopherol in 0.01 and 0.10 mg/mL. Isolation and identification of the inherent antioxidants in PO involved using various chromatographic techniques including silica gel open column chromatography, normal phase-HPLC and GC–MS. Myristicin in PO was found as a dominant compound (32.75%) that exhibited a moderate antioxidant activity. Apiol was the second dominant compound (17.54%), but it might be the major contributor to the antioxidant activity of PO. These results suggest that the PO and its two major components can be potential alternative natural antioxidants. ©2006 Elsevier Ltd. All rights reserved.
Keywords: Parsley; Petroselinum crispum; Essential oil; Antioxidant activity; Apiol; Myristicin.
Evaluation-of-antioxidant-activity-of-parsley-(Petroselinum-crispum)-essential-oil.pdf
Studies on the dual antioxidant and antibacterial properties
of parsley (Petroselinum crispum) and cilantro
(Coriandrum sativum) extracts
PETER Y.Y. WONG, DAVID D. KITTS
Abstract
Antioxidant and antibacterial activities of freeze-dried and irradiated parsley (Petroselinum crispum) and cilantro (Coriandrum sativum) leaves and stems were determined on methanol and water extracts. The total phenolic content was quantified with the Folin–Ciocalteau reagent. Several mechanisms of potential antioxidant activity of all extracts, including determining relative free radical-scavenging and ferrous ion-chelating activities, as well as reducing power, were examined. Assessment of the total antioxidant activity of all extracts was done using an iron-induced linoleic acid oxidation model system. Antimicrobial activity towards Bacillus subtilis and Escherichia coli by different extracts was assessed by determining cell damage. Total phenolic content varied between parsley and cilantro, leaf and stem, as well as methanol and water extracts. Methanol-derived leaf extracts exhibited significantly (p < 0.05) greater radical-scavenging activity towards both lipid- and water-soluble radicals, which was attributed to the total phenolic content. Ferrous ion-chelating activity was significantly (p < 0.05) greater in the stem methanol extracts, and corresponded to antioxidant activity. Prooxidant activity was a feature of all aqueous extracts and corresponded to the reducing activity of both leaf and stem parts of parsley and cilantro. Bacterial cell damage, resulting in significant (p < 0.05) greater growth inhibition of B. subtilis and E. coli, corresponded to ferrous sequestering activity of methanol-derived stem extracts. ©2005 Elsevier Ltd. All rights reserved.
Keywords: Parsley; Cilantro; Leaf; Stem; Phenolics; Antioxidant; Antimicrobial properties
Studies-on-the-dual-antioxidant-and-antibacterial-properties-of-parsley.pdf