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Parsley is a culinary herb used to flavour, colour and as a garnish in foods, popular in fish and meat dishes, soups, sauces, and salads in Europe and Africa, and a favourite in French and Afro-Caribbean cuisine. There were historical ethnomedicinal uses of parsley in Mediterranean countries covering a wide range of ailments but not in Eastern cultures. Parsley, both its plant and essential oil, possesses antioxidant, anti-inflammatory, analgesic, glucose lowering, anti-diabetic anti-platelet, anti-hypertensive, cardio-modulating, hepato/renal and gastro protective, chemopreventive/anti-cancer, antispasmolytic and anti-microbial properties. There is also some evidence of its effects on fertility and its benefit in the treatment of a particular skin disorder, melasma.

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