Parsley: Benefits, Side Effects, and Preparations

Lang, M. M., Harris, L. J., and Beuchat, L. R. Survival and recovery of Escherichia coli O157:H7, Salmonella, and Listeria monocytogenes on lettuce and parsley as affected by method of inoculation, time between inoculation and analysis, and treatment with chlorinated water. J Food Prot. 2004;67(6):1092-1103. View abstract.


Gebhardt, Y., Witte, S., Forkmann, G., Lukacin, R., Matern, U., and Martens, S. Molecular evolution of flavonoid dioxygenases in the family Apiaceae. Phytochemistry 2005;66(11):1273-1284. View abstract.

Parsley detox side effects – Tautf

Maleki, A. and Zarasvand, M. A. Heavy metals in selected edible vegetables and estimation of their daily intake in Sanandaj, Iran. Southeast Asian J Trop.Med.Public Health 2008;39(2):335-340. View abstract.

Hehmann, M., Lukacin, R., Ekiert, H., and Matern, U. Furanocoumarin biosynthesis in Ammi majus L. Cloning of bergaptol O-methyltransferase. Eur.J Biochem. 2004;271(5):932-940. View abstract.

Parsley Tea Benefits.

Chaiter, Y., Rennert, G., Fischler, R., Rennert, H. S., Rozen, G., Gruber, S. B., and Amotz, A. B. Dietary intake of carotenoid isomers in Israel. Int.J Vitam.Nutr.Res 2007;77(6):398-405. View abstract.

Wellmann, E. UV dose-dependent induction of enzymes related to flavonoid biosynthesis in cell suspension cultures of parsley. FEBS Lett. 3-1-1975;51(1):105-107. View abstract.