Protective Role of Parsley against Oxygen Driven Disorders


Protective Role of Parsley against Oxygen Driven Disorders

Antioxidants are natural compounds that inhibit oxidation processesand these processes further leads to the chemical reaction to produce free radicals that may damage the cells of organisms. Antioxidants like thilols derivate and ascorbic acid present in the food containing vitamin C terminate these Chemical reactions. To manage oxidative stress, animals and plants have complex systems of overlapping antioxidants e-g glutathione, enzymes and dietary antioxidants (vitamin E and C). Antioxidants are also important for protection against oxygen-driven disorders by repairing the body’s cells that are damaged by oxygen. Phytochemical compounds like phenolic acids and their derivatives, phenols, flavonoids, ascorbic acid, and many sterols exhibit antioxidant activities. These antioxidants also have the ability to remove free radicals, activate antioxidant enzymes, chelate metal catalysts, reduce α-tocopherol radicals, and constrain oxidases.

Parsley is a species of flowering plant botanically known as petroselinum crispum that is native to the eastern and central Mediterranean region and is widely cultivated as an herb, and a vegetable. This plant is used as food, an active ingredient in perfumes, pharmaceuticals, and cosmetic industries. Parsley is infused with several classes of flavonoids like Flavones and flavones derivatives and these beneficial substances occur as glycosidic in parsley and other vegetables. This herb has active antioxidants like tocopherol, flavonoids, coumarines, carotenoids, and ascorbic acid. So, the antioxidants ingredients of parsley improve total antioxidants capacity, inhibit oxidative stress damage, and suppress destructive oxygen free radicals.

 Potassium bromate (KBrO3) is also an oxidizing agent that has been used as a food additive to increase the volume of bread with a fine crumb structure. Potassium bromate is now establishing as a health risk and several food regulation agencies trying to stop its use in the preparation of food, especially in baker products. Meanwhile, WHO is encouraging the use of medicinal herbs and plants to minimize the use of chemicals through the global trend to go back to nature.  So, asan alternate, the researchers are taking keen interest to explore the properties of plant phenolics and their use in different industries.

Waheeba et al. (2020) explore the antioxidant activity of Parsley and their findings published in Pakistan Journal of Nutrition. They stated that parsley is a good source of phenolic compound played an important role in the protection against disorders initiated by oxidative damage by inhibiting the initiation the oxidative chain reactions.