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Parsley

Parsley (Petroselinum sativum Hoffm., Petroselinum crispum Mill., or Carum petroselinum Benth & Hooker) belongs to the Umbelliferae family. Its seeds, leaves and roots are used. The main ingredients comprise volatile oils, fatty oils, flavonoids, vitamins A and C and minerals, especially iron, calcium, phosphorous and manganese. It is known for its diuretic, carminative, digestive, antispasmodic and nutritive effects, as well as for its stimulating effect upon the uterine muscle. It is widely used in cooking as well as in the treatment of urinary infections and stones, oedema, gastric disorders and anaemia. Parsley essential oil is employed in the elaboration of the composition object of the present invention. Chinese parsley (leaf of Coriandrum Sativum, also known as Cilantro) is a member of the Umbelliferae family of vegetables which includes leaves of various types of parsley and green leaves of caraway, carrots, celery, dill, fennel, and parsnips. Chinese parsley was found to be the most effective, and carrot greens (the leaves) appear to be next in effectiveness and safety.

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