Parsley Compound Kills 86% Lung Cancer Cells

Paul Fassa |

Parsley and cancer

Lung cancer is a devastating and exceedingly common form of cancer worldwide. Experts show that lung cancer treatments have failed miserably against this all too common death sentence.

However  on a much positive side, a study published in 2013 in PubMed reported that a compound found in parsley killed up to 86% of lung cancer cells in vitro.

The cancer cell killing substance is a naturally occurring, plant derived flavonoid called apigenin. Adit can also be found in other foods such as celery, onions, oranges, chamomile tea, oregano, thyme, coriander, artichokes and red wine.

However, one of the richest sources of this amazing compound is the leafy green vegetable parsley. Dried parsley holds the highest content of apigenin at 4.5% pure apigenin. Other Lab studies have demonstrated that apigenin can kill a variety of cancer cells: breast, ovarian, lung, pancreatic, prostate, and colon.

A 2005 Chinese study, published online at Molecular Pharmacology sought to uncover the mysterious mechanism behind the anti-tumor effects of apigenin on human lung cancer cells.

The researchers found Apigenin widely inhibits cell proliferation of various lung cancer cell lines in a dose-dependent manner and the combination treatment of apigenin and antitumor drugs is READ MORE at:

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