Linear furanocoumarins parsley

Linear furanocoumarins are polenl photosensitizing agents in celery, parsley, parsnips, limes, and figs. The most commonly reported symptoms include contact dermatitis and photodermatitis. particularly on the hands and forearms. 

Beier, R.C., Ivie, G.W. and Oertli, E.H. (1 994) Linear furanocoumarins and graveolone from the common herb parsley. Phytochemistry 36(4), 869-872. 

Other classes of compounds that inactivate human and rat liver microsomal P450 enzymes via protein modification are known. One such class is represented by the fiiranocoumarins, natural constituents of foods such as celery, parsley, figs, parsnips, and grapefruit juice . Among these compormds, the photoactive linear furanocoumarin, 8-MOP (methoxsalen) is a particularly potent P450 inactivator. Evidence that... 

The first linear furanocoumarin to be isolated from parsley was bergapten (62). Later work provided quantitative data for bergapten, xanthotoxin, and isopimpinellin from dried parsley grown in greenhouse conditions (15). 

We are presently investigating parsley for its linear furanocoumarins besides those previously identified. Preliminary studies with CuSO suggests that parsley also produces psoralens as phytoalexins. 

Beier, R.C., and G.W. Ivie. 1985. Linear furanocoumarins in the common herb parsley Petroselinum sativum biologically active compounds [abstract]. Phytochemistry 36 869-872. 

Parsnips and perhaps celery and parsley contain appreciable levels of the linear furanocoumarins psoralen (17), xan-thotoxin (19), and bergapten (18). Consumption of 100 g of parsnip root would expose an individual to 4-5 mg of these compounds, which are known to be phytotoxic, mutagenic, and photocarcinogenic. Furanocoumarins are not destroyed by normal cooking (Ivie, 1981). 

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