BOTANICAL EXTRACT

Parsley Extract

Petroselinum Crispum Extract

An extract of the familiar garden herb, naturally rich in flavonoids such as apigenin, valued as an antioxidant-rich botanical.

Source

Parsley

Used for

Antioxidant-rich botanical support

How it works

A kitchen herb rich in apigenin.

Parsley (Petroselinum crispum) is a bright green herb from the Mediterranean, grown worldwide for its leaves. Beyond the kitchen, it's a rich source of plant compounds: flavonoids, particularly apigenin and its glycoside apiin, along with coumarins and a small amount of aromatic essential oil.

Analysis of parsley has identified apiin, a glycoside of apigenin, as one of its main phenolic compounds, and its extracts show antioxidant capacity in laboratory tests. It is this antioxidant-rich composition that parsley extract brings to a formula.

Parsley extract suits daily use, morning or night, alongside other antioxidant-rich ingredients such as vitamin C or vitamin E.

01
Naturally rich in flavonoids, especially apigenin
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Parsley extracts show antioxidant capacity in laboratory assays
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Pairs well with other antioxidants such as vitamin C and vitamin E

Questions

What is parsley extract?

It is an extract of parsley, Petroselinum crispum, the familiar culinary herb. Parsley contains phenolic compounds and flavonoids, with apiin, a glycoside of apigenin, among the most abundant, as well as coumarins and an essential oil rich in compounds such as apiol. Its extracts show antioxidant capacity in laboratory assays. (El-Zaeddi et al., 2017; Mahmood et al., 2014; Avci et al., 2026)

What does research on parsley show?

Research on parsley centres on its rich flavonoid content, especially apiin, and its extracts show antioxidant capacity in laboratory tests. Parsley also has a long history of use in perfumes, soaps and creams. (El-Zaeddi et al., 2017; Mahmood et al., 2014)

About the plant

Parsley is a culinary herb that originated in the Mediterranean region and is now planted throughout the world, used in food and also in perfume manufacturing, soaps and creams. (Mahmood et al., 2014)

It belongs to the carrot family, Apiaceae, and today it is so widely cultivated and naturalised that botanical databases record it across much of the world. It also has a long history of traditional use. (USDA GRIN; Mahmood et al., 2014)

The research