Petroselinum crispum

Parsley (Petroselinum crispum) Rocket salad (Eruca vesicaria saliva Mill)... [Pg.198]

Umbelliferae/Apiaceae Daucus carota (carrot) Foeniculum vulgare (fennel) Petroselinum crispum (parsley)... [Pg.302]

Parsley oils are produced from the plant Petroselinum crispum (Mill.) Nym. ex A. W. Hill (P. sativum Hoffm.), (Apiaceae) ... [Pg.211]

Key flavour compounds Carrot Daucus carota) Celery and celeriac Apium graveolens) Parsnip Pastinaca sativa) Parsley Petroselinum crispum)... [Pg.177]

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... [Pg.179]

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... [Pg.140]

Apiin apigenin 4, 5,7-trihy- Petroselinum crispum (parsley),23-27 Apium... [Pg.141]

Petroselinin (Graveolbioside A) luteolin 3, 4, 5,7-tetra- hydroxy- flavone Petroselinum crispum (parsley)25 and Apium graveolens (celery)27- 5... [Pg.141]

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]. [Pg.666]

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. [Pg.1023]

Flavones are structurally very similar to flavonols and differ only in the absence of hydroxylation at the 3-position on the C-ring. Flavones are mainly represented in the diet by apigenin and luteolin. Unlike flavonols, they are not widely distributed with significant concentrations being reported in only celery (Apium graveolens), parsley (Petroselinum crispum), and artichoke (Cynara scolymus) [Crozier et al., 2006a]. As a consequence their dietary intake... [Pg.8]

Henstrand JM. 1992. Light and fungal elicitor induce 3-deoxy-D-arabino-heptulonosate 7-phosphate synthase mRNA in suspension cultured cells of parsley (Petroselinum crispum L.). Plant Physiol 98 761-763. [Pg.542]

PARSLEY -- Petroselinum crispum. Family Umbelliferae (Carrot family). [Pg.17]

Parsley Petroselinum crispum (Mill) Nyman ex A.W. Hill Leaf Belgium, Canada, France, Germany, Hungary... [Pg.6]

Hagemeier, J., Batz, O., Schmidt, J., Wray, V., Hahlbrock, K. and Strack, D. (1999) Accumulation of phthalides in elicitor-treated cell suspension cultures of Petroselinum crispum. Phytochemistry 51 (5), 629-635. Hardh, J.E. (1975) The influence of the environment of the nordic latitudes on the quality of vegetables. Plant Foods for Ffuman Nutrition (formerly) Qualitas Plantarum 25(1), 43-56. [Pg.397]

Lamarti, A., Badoc, A. and Bouriquet, R. (1991) A chemotaxonomic evaluation of Petroselinum crispum (Mill. Nym. ex A.W. Hill) (parsley) marketed in France. Journal of Essential Oil Research 3, 425-433. [Pg.398]

Ozsoy-Sacan, O., Yanardag, R., Orak, H., Ozgey, Y., Yarat, A. and Tunali, T. (2006) Effects of parsley (Petroselinum crispum) extract versus glibornuride on the liver of streptozotocin-induced diabetic rats. Journal of Ethnopharmacology 1 04(1 -2), 1 75-181. [Pg.398]

Popovic, M., Kaurinovic, B., Jakovljevic, V., Mimica-Dukic, N. and Bursae, M. (2007) Effect of parsley (Petroselinum crispum (Mill.) Nym. ex A.W. Hill, Apiaceae) extracts on some biochemical parameters of oxidative stress in mice treated with CCI4. Phytotherapy Research 21 (8), 717-723. [Pg.399]

Spraul, M.H., Nitz, S., Drawert, F., Duddeck, H. and Hiegemannt, M. (1992) Crispane and crispanone, two compounds from Petroselinum crispum with a new carbon skeleton. Phytochemistry 31(9), 3109-3111. [Pg.399]

Wong, Y.Y.P. and Kitts, D.D. (2006) Studies on the dual antioxidant and antibacterial properties of parsley (Petroselinum crispum) and ci lantro (Coriandrum sativum) extracts. Food Chemistry 97, 505-515. [Pg.399]

Zhang, H., Chen, F., Wang, X. and Yao, H.-Y. (2006) Evaluation of antioxidant activity of parsley (Petroselinum crispum) essential oil and identification of its antioxidant constituents. Food Research International 39, 833-839. [Pg.400]

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