Parsnip Pastinaca sativa

Parsley (Petroselinum crispum) Parsnip (Pastinaca sativa)... 

Berenbaum, M. (1981). Patterns of furanocoumarin production and insect herbivory in a population of wild parsnip Pastinaca sativa L.). Oecologia 49,236-244. 

Berenbaum MR, Zangerl AR. (1986). Variation In seed furanocoumarln content within the wild parsnip Pastinaca sativa. Phytochemistry, 25, 659-61. 

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

The root of parsnip Pastinaca sativa) is eaten boiled or baked. The major classes of compounds identified in raw and cooked parsnip are monoterpenoids, aliphatic sulfur compounds, and 3-alkyl-2-methoxypyrazines [35]. To the best of our knowledge, no investigations have been performed to elucidate the character-impact compounds in parsnip by modern GC-O techniques however, it has been suggested that volatile compounds such as terpinolene, myristicin and 3-sec-butyl-2-methoxypyrazine maybe important contributors to the flavour of parsnip owing to either their high concentrations or their low threshold values, or both [35]. 

Parsnip (Pastinaca sativa L.) honey is light, with a fine flavor. 

In a genetically based series of experiments, seed production of the tall morning glory, Ipomoea purpurea, was used as a measure of fimess. No observable reduction in fitness was observed in the presence of the herbivore sweet potato flea beetle, Chaetocnema confinis (Siimns and Rausher, 1987). On the other hand, the magnitude of cost of production of furocoumarins in the wild parsnip, Pastinaca sativa, in terms of umbel production, is significant (Berenbaum et al., 1986). 

Nova D., Karmazin M Buben I 1986. Anatomical and chemical discrimination between the roots of vari ous varieties of parsley Petroselinum crispum Mill./A. W. Hill.) and parsnip Pastinaca sativa L. ssp. sativa), Cesko-SlovenskaFarmacie, 35(8). 363-366. 

In addition to the occurrence in carrots, polyacetylenes were also found in numerous other plant species from the Apiaceae family. Recently, parsnip Pastinaca sativa), celeriac Apium graveolens var. rapaceum), and parsley Petroselinum crispum) have been investigated aiming to show the distribution of the individual polyacetylene substances in the roots [22]. The Raman spectra obtained from various areas of the parsnip roots showed distinct signals in the region of 2270-2180 cm , and it was found that the spectral profiles and band positions depend significantly on the localization within the root. 

Coniine persists in the meat and milk of animals that feed on poison hemlock (Frank and Reed 1990). Humans can be exposed through the food chain. For example, an individual was documented as suffering from acute renal failure after consuming wildfowl that had eaten hemlock (Scatizzi et al. 1993). Humans have also been poisoned after mistaking poison hemlock for other members of the Umbelliferae - the root for parsnip Pastinaca sativa), the leaves for parsley Petroselinum crispum) and the seeds for anise (Pimpinella anisum) (Lopez etal. 1999). 

The most common acetylenes isolated from food plants are aliphatic acetylenes (Figures 5.1 and 5.3, and Table 5.1). Aliphatic acetylenes of the falcarinol-type (especially compounds 1, 2, 4 and 5) are widely distributed in the Apiaceae and Araliaceae plant families (Bohlmann et al. 1973 Hansen and Boll 1986), and consequently nearly all acetylenes found in the utilized/edible parts of food plants of the Apiaceae, such as carrot, caraway (Carum carvi), celery, celeriac (Apium graveolens var. rapaceum), fennel (Feonkulum vulgare), parsnip (Pastinaca sativa) and parsley are of the falcarinol-type... 

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