Last April I ran a pair of posts about the benefits of certain herbs–especially parsley and basil–for multiple myeloma patients:
I would like to share some follow-up information, prompted by comments from Ron, one of our more knowledgeable readers.
Sources I can find show fresh parsley to have about 300 mg apigenin per 100g and dried parsley to have about 13,000 mg per 100g. In the above article, Danny wrote that fresh parsley has 2.5 mg apigenin per 100g. This is a big difference from 300 mg/100g…
Danny was kind enough to email me a detailed response yesterday:
Apologies to my readers.
I must have made an error somewhere in my transcription of the content of apigenin in foods.
mg Apigenin per 100 grams of food:
Parsley is 300 mg/100 grams. A bunch of parsley weights about a quarter pound– just about 100 grams. However, about half of that stems, so a bunch of parsley has about 150 mg of apigenin.
Note that celery has some– particularly the leaves which have about 56 mg/100 grams.
|13506.20 mg||100 grams||Apigenin||Spices, parsley, dried|
|302.00 mg||100 grams||Apigenin||Parsley, raw|
|8.71 mg||100 grams||Apigenin||Peppermint, fresh|
|5.00 mg||100 grams||Apigenin||Thyme, fresh|
|4.61 mg||100 grams||Apigenin||Celery, raw|
|3.85 mg||100 grams||Apigenin||Rutabagas, raw|
|2.41 mg||100 grams||Apigenin||Celeriac, raw|
|0.38 mg||100 grams||Apigenin||Lettuce, iceberg (includes crisphead types), raw|
Reason apigenin is important:
Although the bioavailability is limited (~0.2% of that ingested gets into the blood stream), the half-life of its concentration in the body is quite long:
Lots of ways to eat parsley, but here is a tasty one…
1 bunch of flat leaf parsley chopped finely (food processors mangle the chop; do it by hand)
2 tomatoes cut into small pieces
1 bunch green onions, chopped
juice of 2 fresh-squeezed lemons
olive oil (I Coat the ingredients….1/4-1/2 C., maybe?)
1 cup bulgar
1/2 bunch of chopped mint
pinch sea salt
(You can add finely chopped cucumbers)
Wash bulghur thoroughly, drain, and soak in fresh hot water for about 1 hour.
Drain and squeeze as dry as possible, and combine with vegetables.
Drizzle with lemon juice and olive oil.
Add salt and pepper to taste, and toss thoroughly.
You can be quite generous with the pepper.
Refrigerate for about an hour, taste, and adjust salt and pepper.
Sounds delicious! Should I should ask Danny if he makes “cooking house-calls?”
I make sure to save celery leaves and use them in my morning and evening vegetable smoothies. Good to know they have the added benefit of being a good source of apigenin. And how about including more fresh peppermint in our meal prep? Helps settle shaky stomachs, too!
Does anyone else out there see a business opportunity? Preparing and packaging nutritionally beneficial and chemotherapy friendly dishes for multiple myeloma and other cancer patients that don’t have the time or energy to do it themselves.
Feel good and keep smiling! Pat