One of the most commonly diagnosed cancers worldwide is lung cancer. More people die from lung cancer than from pancreatic, breast and colon cancers combined?
Up to 85% of lung cancer cases come from non–small cell lung cancer (NSCL). Considerable attention has been devoted to identifying plant-derived dietary agents which could be developed as promising chemopreventives. One such agent is apigenin, a naturally occurring plant flavone abundantly present in parsley which has been found to kill up to 86% of cancer cells.
Besides parsley, there are a few other fruits and vegetable packed with apigenin, such as: orange, celery, onion, oregano, artichoke, coriander, chamomile, tea and red wine.
However, the apigenin contained in parsley is most recommended in the fight against cancer because it is one of the most concentrated. Apigenin in parsley has been shown to possess remarkable anti-inflammatory, antioxidant and anti-carcinogenic properties. In the last few years, significant progress has been made in studying the biological effects of apigenin at cellular and molecular levels.
Preparing parsley tea:
- Finely chop 15g of parsley roots and mix them in a small pot with 200 ml of boiling water.
- Let it boil for 5 minutes. Close the pot and leave it covered to stand for 15 minutes, and then strain it.
In order to benefit from all its healing powers, you should drink three cups a day.
In alternative medicine, parsley is considered a strong diuretic, and one of the best remedies at removing kidney stones and successfully treating urinary tract infections.
Both parsley leaves and roots can be used.