Abstract

A REVIEW ON PARSLEY

Manju Jakhar*, Anisha Sharma and Roshmi Ray

.

Abstract

To gather a comprehensive understanding of ethnomedicinal uses, Phytochemistry, and other relevant subjects. And the pharmacological characteristics of parsley (Petroselinum crispum) are a biennial herb that belongs to the carrot family (Apiaceae). It has been cultivated all throughout the world for thousands of years and utilised in culinary flavouring, essential oil applications, and traditional medicine. Apiole, myristicin, -pinene, and elemicin are all found in parsley. The amount of each of these chemical constituents differs depending on the species or cultivar, as well as cultivation conditions such as soil type, weather, irrigation, pruning, and other horticultural procedures. Parsley is used in a wide range of industries, including food, cosmetics, and pharmaceuticals. The number of uses and applications for parsley by-products is constantly growing. Additional research is needed on how to improve production per field and the optimum preservation and oil extraction procedures, especially in the developing countries where parsley leaf and flower selection and post-harvest processing are still really traditional.

Keywords: Parsley, Petroselinum crispum, Immunomodulatory activity, Antidiabetic activity.