Parsley destroys 86 percent of lung cancer cells and is effective in killing breast, ovarian, pancreatic, prostate and colon cancers


In 1987, lung cancer replaced breast cancer as the leading cause of cancer deaths in women.  More and more research continues to point out the correlation between diet and cancer. (1)

In February 2015, the American Cancer Society recommended that cancer survivors follow a “prudent diet” and specifically recommended a plant-based diet that is high in fruits, vegetables, unrefined grains and is low in red meat, processed meats, refined grains and sugars.(2)

American Cancer Society recommends that cancer survivors eat a plant-based diet!

More and more research has been done to assess the link between our food supply and cancer treatment.  A 2013 study found that parsley killed up to 86 percent of lung cancer cells.  Parsley contains a flavonoid called apigenin.  Other plant sources of this flavonoid include celery, onions, oranges, chamomile tea, oregano, thyme, coriander, artichokes, and red wine. (1)

Dried parsley contains 4.5 percent pure apigenin coming in the highest in apigenin content by weight.  Other studies have found act apigenin can kill breast cancer, ovarian cancer, pancreatic cancer, prostate cancer and colon cancer cells. (1)

Apigenin found in parsley killed 86 percent of lung cancer!

A 2005 study found that apigenin inhibits the cell proliferation of lung cancer cell lines and recommended a combination of apigenin and anti-tumor drugs. (1)

A study from Ohio State University’s Comprehensive Cancer Center found that apigenin inhibited breast cancer cells “immortality.”  Researchers found that this happens due to changing a step involved in gene regulation.  This reprograms cancer cells by turning them into normal mortal cells that die naturally. (1)

Apigenin found to inhibit breast cancer cells “immortality,” reprogramming them into mortal cells that die naturally!

An Italian study found that eating parsley regularly resulted in a 68 percent reduction in lung cancer risk.(1)

Parsley is a powerful antioxidant that has been used as a diuretic.  Parsley has been successfully used in treating and curing kidney stones, chronic inflammation, and prostate and uterus issues. (1)

Traditionally parsley has been used to treat or break-up kidney stones. In fact, the German Commission E, a governmental advisory panel, has approved parsley for the prevention and the treatment of kidney stones. (1)

Parsley is rich in vitamin K, vitamin C, B-complix, iron, magnesium, chlorophyll, and histidine.  Eating a diet rich in parsley can not only help fight cancer but can enhance antioxidant levels in the brain and regulate blood pressure. (1)

If you desire to incorporate more of these apigenin foods into your diet, try adding parsley  to a salad, soup, or main dish.  If you have a juicer, follow this simple recipe below or if you do not have a juicer, just add parsley to your favorite green smoothie recipe!

Fresh Apple-Celery Juice with Ginger and Parsley


  • 2 celery ribs, cut into 3-inch lengths
  • 1 Granny Smith apple—halved, cored and cut into large chunks
  • One 2-inch piece of fresh ginger, peeled
  • 1/2 medium bunch of parsley with stems
  • 1 1/2 tablespoons fresh lemon juice


  1. In an electric juicer, juice the celery with the apple, ginger and parsley. Stir in the lemon juice. (3)

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Lynn Griffith
Lynn is a licensed therapist who enjoys cooking, creativity and enjoys helping other's learn how to care for their minds and bodies through healthy eating.  Lynn has wrote for The Raw Food World News and is currently in the process of building her own website focused on managing mental health through nutrition and wellness.