Although parsley has a long history of medicinal use, few scientific studies have looked at the health effects of this herb. That seems to be changing, as some preliminary research shows that parsley—and some of the natural compounds found in it—may offer certain health benefits.
Mice exposed to human triple-negative breast cancer cells experienced significantly reduced metastastic growth throughout their body after being treated with luteolin, a natural compound found in herbs like parsley and thyme, reported a 2017 study published in the journal Breast Cancer: Targets and Therapy.
Parsley seemed to help protect against the liver damage commonly associated with diabetes in a 2006 study published in the Journal of Ethnopharmacology. Researchers observed that diabetic rats treated with parsley extract experienced an improvement in several markers of health, as well as a decrease in blood sugar levels. The authors note that antioxidants found in parsley appear to play a key role in the herb’s diabetes-fighting effects.
Fatty Liver Disease
Pyrroloquinoline quinone, or PQQ, a powerful antioxidant found in parsley, kiwi fruit, celery, papaya, and break milk, can halt or prevent the progression of fatty liver disease in the offspring of mice fed a high-fat Western-style diet, according to research published in 2018 in Hepatology Communications.
In a preliminary study published in the journal Immunopharmacology and Immunotoxicology in 2012, tests on cells taken from mice demonstrated that essential oil extracted from parsley may help suppress inflammation and, in turn, aid in the treatment of inflammation-associated conditions such as seasonal allergies.