Crispum

Parsley (Parsley Flakes). The dried leaves of Petroselinum hortense syn. P. crispum (Mill) (UmbeUiferae), are from a hardy biennial, native to the Mediterranean region and now cultivated commercially in the United States and southern Europe. The aroma is green and the flavor is pleasant, characteristic, and nuld. Parsley is used for the seasoning of fish, meats, soups, salads, etc. Parsley seed, the dried ripe fmit of the parsley herb, has an aroma and flavor less pronounced than the leaves. 

Parsley (Petroselinum crispum) Rocket salad (Eruca vesicaria saliva Mill)... 

Umbelliferae/Apiaceae Daucus carota (carrot) Foeniculum vulgare (fennel) Petroselinum crispum (parsley)... 

Nennstiel D, Scheel D, Nuemberger T. Characterization and partial purification of a oligopeptide elicitor receptor for parsley (Petroselium crispum). FEBSLett 1998 431 405-410. 

PAL is one of the best-characterized enzymes of plant secondary metabolism. It converts l-phenylalanine into tran -cinnamate ( -cinnamate) by the tra 5-elimination of ammonia and the pro-StS proton (see Ref. 4 for a full reaction discussion). The enzyme, which requires no cofactor, is a tetramer of 310-340 kDa. A cDNA for PAL was first isolated from Petrose-linum crispum (parsley), and others have subsequently been isolated from numerous species. Often PAL is produced from a multigene family and is present in a variety of isoenzyme forms. 

Enzyme characteristics have been examined for recombinant C4H proteins from several species, including those from P. crispum, P. vulgaris, Ammi majus, H. tuberosus, and Ruta graveolens Similar values toward cinnamate (2 to 10p,A/) are reported, and consistently high substrate specificity (although the values vary between studies). Only 4-coumarate is found as the in vitro product, with no detectable 2- or 3-coumarate production. ... 

Rother, D. et al., An active site homology model of phenylalanine ammonia-lyase from Petrose-linum crispum. Eur. J. Biochem., 269, 3065, 2002. 

Parsley oils are produced from the plant Petroselinum crispum (Mill.) Nym. ex A. W. Hill (P. sativum Hoffm.), (Apiaceae) ... 

Key flavour compounds Carrot Daucus carota) Celery and celeriac Apium graveolens) Parsnip Pastinaca sativa) Parsley Petroselinum crispum)... 

Parsley (Petroselinum crispum) is a member of the Apiaceae family. The fresh leaves of parsley and the dried herb are widely used as flavouring. More than 80 compounds have been identified in the volatile fraction, and the aromatic volatiles of parsley are mainly monoterpenes and the aromatics myristicin and api-ole. It is suggested that the characteristic odour of parsley is due to the presence ofp-mentha-l,3,8-triene, myrcene, 3-sec-butyl-2-methoxypyrazine, myristicin, linalool, (Z)-6-decenal and (Z)-3-hexenal [227, 228]. Furthermore, /3-phellan-drene, 4-isopropenyl-l-methylbenzene and terpinolene contribute significantly... 

The parsley plant, Petroselinum crispum, for example, contains at least two of the D-apiose flavonoids, namely, apiin 4, 5-dihydroxy-flavon-7-yl 2-0- [3-C (hydroxymethyl)-/3-D-erythrofuranosyl] -/3-D-glucopyranoside (4) and petroselinin 3, 4, 5-trihydroxyflavon-7-yl 2-0- [3-C-(hydroxymethyl)-/3-D-erythrofuranosyl]-/3-D-glucopyrano-side. 1 The principal compound containing D-apiose in parsley... 

Apiin apigenin 4, 5,7-trihy- Petroselinum crispum (parsley),23-27 Apium... 

Petroselinin (Graveolbioside A) luteolin 3, 4, 5,7-tetra- hydroxy- flavone Petroselinum crispum (parsley)25 and Apium graveolens (celery)27- 5... 

L. gifofoa,65-79-83 and P. crispum.m,7 , H2 H4,H5 In general, the results of these in vivo investigations, as well as those of in vitro biosynthetic studies, support the hypothesis proposed for the synthesis of D-apiose polysaccharides and apiin (4) by Grisebach and Dobereiner82 (see Fig. 1). They postulated that decarboxylation of a nucleoside... 

Biosynthetic reactions forming apiose can be divided into decar-boxylative reactions resulting in the biosynthesis of UDP-apiose, and transglycosylation reactions resulting in the transfer of apiose from one compound to another. Formation of apiose in vitro has been extensively investigated in only two species of plants, namely, parsley (P. crispum) and duckweed (L. minor). Enzymes from these sources have been used in demonstrating the formation of apiose in vitro 4- ... 

While UDP-apiose was being identified, several workers began the purification and characterization of the enzyme(s) in cell-free extracts of L. minor and P. crispum that produce UDP-apiose. il 94,96,97,100-102 It had earlier been inferred that only one enzyme might be necessary to form UPD-apiose and UDP-D-xylose... 

Studies have shown that phenylpropanoid metabolism can be stimulated by ozone. The activity of PAL increased in soybean [91], Scots pine (Pinus sylvestris L.) [92], and parsley (Petroselinum crispum L.) [93] soon after treatment with 150-200 nmol O3 mol 1. Rapid increases in transcript levels for PAL in response to ozone have been observed in parsley [93], Arabidopsis thaliana L. Heynhold [94] and tobacco (Nicoticma tabacum L.) [95]. Transcript levels for 4-coumarate CoA ligase (4CL), the last enzyme in the general phenylpropanoid pathway, increased commensurately with PAL transcripts in ozone-treated parsley seedlings [93]. Phenolic compunds reported to accumulate in leaf tissue in response to ozone include hydroxycinnamic acids, salicylic acid, stilbenes, flavonoids, furanocoumarins, acetophenones, and proanthocyanidins [85, 92, 93, 96, 97]. 

Masanetz, C. and Grosch, W. 1998b. Key odorants of parsley leaves (Petroselinum crispum [Mill.] Nym. ssp. crispum) by odour-activity values. Flavour Fragrance J. 13 115-124. 

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