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42-410: Apigenin is found in many fruits and vegetables, but parsley , celery , celeriac , and chamomile tea are the most common sources. Apigenin is particularly abundant in the flowers of chamomile plants, constituting 68% of total flavonoids . Dried parsley can contain about 45  mg  apigenin/gram of the herb, and dried chamomile flower about 3–5 mg/gram. The apigenin content of fresh parsley

84-442: A blend of multi-cuisine culture from all across the world. Food is flavored with various types of chili, black pepper, cloves, condiments and other herbs and spices. Use of flavored butter and ghee is prominent in many places. Turmeric, coriander, and cumin are often used to make curries. The multitude is inclined more towards the usage of mustard, groundnut, sunflower and soybean oil for cooking. Usage of refined oil to make pooris

126-677: A host plant for their larvae; their caterpillars are black and green striped with yellow dots, and will feed on parsley for two weeks before turning into butterflies. Bees and other nectar-feeding insects also visit the flowers. Parsley is subdivided into several cultivar groups . Often these are treated as botanical varieties , despite being cultivated selections, not of natural botanical origin. The two main groups of parsley used as herbs are French , or curly leaf ( P. crispum Crispum Group; syn. P. crispum var. crispum ); and, Italian , or flat leaf ( P. crispum Neapolitanum Group; syn. P. crispum var. neapolitanum ). Flat-leaved parsley

168-527: A meal, the various cultures of Asia each developed their own individual ethnic cultural takes on food through the interaction of history, culture, and environment. Asian cuisine is often associated with multiculturalism with specific foods linked to many different cultures. Most Central Asian nations have similar cuisines to each other as well as their neighbors, taking many features of the neighboring cuisines of West and East Asia, particularly Iran and Mongolia . A dish known as "plov", or "osh", for example,

210-465: A snack (similar to carrots ). Although root parsley looks similar to the parsnip , which is among its closest relatives in the family Apiaceae, its taste is quite different. Asian cuisine Asian cuisine encompasses several significant regional cooking styles of Asia : Central Asian, East Asian, North Asian, South Asian, Southeast Asian, and West Asian. Cuisine is a distinctive way of cooking practices and customs, usually associated with

252-426: A soluble enzyme that uses 2-oxogluturate, Fe, and ascorbate as cofactors and FNS II, a membrane bound, NADPH dependent cytochrome p450 monooxygenase. The naturally occurring glycosides formed by the combination of apigenin with sugars include: Some foods contain relatively high amounts of apigenin: Parsley Parsley , or garden parsley ( Petroselinum crispum ) is a species of flowering plant in

294-482: A specific culture . Asia, as the largest and most populous continent , is home to many cultures, each with its own characteristic cuisine. Asian cuisine, also known as Eastern cuisine, is considered the "culture of food within a society" due to the beliefs, cooking methods, and the specific ingredients used throughout the entire process. Asian cuisines are also renowned for their spices. A key taste factor in Asian cuisine

336-482: A stronger parsley flavor than leaves. Parsley, when consumed, is credited with neutralising odours associated with garlic in cooking. In central Europe, eastern Europe, and southern Europe, as well as in western Asia, many dishes are served with fresh green, chopped parsley sprinkled on top. In southern and central Europe, parsley is part of bouquet garni , a bundle of fresh herbs used as an ingredient in stocks , soups , and sauces . Freshly chopped green parsley

378-468: Is a widespread variation of pilaf . However, many of the same countries use horse meat and mutton as the most common meats, similar to beef . This is owing to Mongolian cuisine . In Kazakhstan and Kyrgyzstan , the cuisine has evolved to meet the needs of a nomad lifestyle. Kumis is a widespread drink among Turkic peoples , especially in Central Asia. Central Asia is also noted for being

420-624: Is an Italian custom to serve it with bollito misto or fish. Gremolata , a mixture of parsley, garlic, and lemon zest, is a traditional accompaniment to the Italian veal stew, ossobuco alla milanese . Root parsley is very common in Central , Eastern , and Southern European cuisines, where it is used as a snack or a vegetable in many soups, stews, and casseroles , and as ingredient for broth . In Brazil , freshly chopped parsley ( salsa ) and freshly chopped scallion ( cebolinha ) are

462-472: Is biosynthetically derived from the general phenylpropanoid pathway and the flavone synthesis pathway. The phenylpropanoid pathway starts from the aromatic amino acids L-phenylalanine or L-tyrosine , both products of the Shikimate pathway . When starting from L-phenylalanine, first the amino acid is non-oxidatively deaminated by phenylalanine ammonia lyase (PAL) to make cinnamate, followed by oxidation at

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504-579: Is grown as a root vegetable , the Hamburg root parsley ( P. crispum Radicosum Group, syn. P. crispum var. tuberosum ). This type of parsley produces much thicker roots than types cultivated for their leaves. Although seldom used in Britain and the United States , root parsley is common in central and eastern European cuisine , where it is used in soups and stews , or simply eaten raw, as

546-406: Is grown from seed. Germination is slow, taking four to six weeks, and it often is difficult because of furanocoumarins in its seed coat . Typically, plants grown for the leaf crop are spaced 10 cm apart, while those grown as a root crop are spaced 20 cm apart to allow for the root development. Parsley attracts several species of wildlife. Some swallowtail butterflies use parsley as

588-401: Is preferred by some gardeners as it is easier to cultivate, being more tolerant of both rain and sunshine, and is said to have a stronger flavor —although this is disputed —while curly leaf parsley is preferred by others because of its more decorative appearance in garnishing . A third type, sometimes grown in southern Italy, has thick leaf stems resembling celery . Another type of parsley

630-434: Is quite famous. Poori Bhaji , Idli , Dosa , Dal Baati , Litti Chokha are among the most popular and representative dishes of Indian cuisines. Vegetables are generally eaten with a type of bread called Chapati which is the staple food of the region. Rice is generally taken with dal to moisten it in the northern parts and with curd as you move towards the southern region. Tea and coffee are prominent all across with

672-452: Is reportedly 215.5 mg/100 grams, which is much higher than the next highest food source, green celery hearts providing 19.1 mg/100 grams. Apigenin competitively binds to the benzodiazepine site on GABA A receptors. There exist conflicting findings regarding how apigenin interacts with this site. Apigenin can increase the activity of endogenous antioxidant enzymes such as SOD and CAT, helping to reduce oxidative stress. Apigenin

714-523: Is reportedly 215.5 mg/100 grams, which is much higher than the next highest food source, green celery hearts providing 19.1 mg/100 grams. Parsley essential oil is high in myristicin . Excessive consumption of parsley should be avoided by pregnant women. Normal food quantities are safe for pregnant women, but consuming excessively large amounts may have uterotonic effects. Parsley grows best in moist, well-drained soil, with full sun. It grows best between 22–30 °C (72–86 °F), and usually

756-405: Is similar, but is often preferred by chefs because it has a stronger flavor. Root parsley is very common in central, eastern, and southern European cuisines, where it is eaten as a snack, or as a vegetable in many soups, stews, and casseroles . The word "parsley" is a merger of Old English petersilie (which is identical to the contemporary German word for parsley: Petersilie ) and

798-471: Is used as a topping for soups such as chicken soup , green salads, or salads such as salade Olivier , and on open sandwiches with cold cuts or pâtés . Persillade is a mixture of chopped garlic and chopped parsley in French cuisine . Parsley is the main ingredient in Italian salsa verde , which is a mixed condiment of parsley, capers, anchovies, garlic, and sometimes bread, soaked in vinegar. It

840-512: Is very similar to that of the related Mongolians . Pelmeni , originally a Permic or Ugric dish, has entered into mainstream Russian cuisine as a well-known dish, but it can still be considered part of the Yamal cuisine for its area of origin. Some speculate them to be a simplified version of the Chinese wonton . In Siberia , pelmeni is frozen outdoors to preserve the meat inside throughout

882-484: Is “umami” flavor, a strong savoriness prominent in Asian cooking, which can be achieved through fermented food or meat extract. Ingredients common to many cultures in East and Southeast Asia include rice, ginger, garlic, sesame seeds, chilis, dried onions, soy, and tofu. Stir frying , steaming, and deep frying are common cooking methods. While rice is common to most Asian cuisines, different varieties are popular in

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924-576: The Old French peresil . Both of these names are derived from Medieval Latin petrosilium , from Latin petroselinum , which is the latinization of the Greek πετροσέλινον , petroselinon , 'rock-celery', from πέτρα , petra , 'rock, stone' and σέλινον , selinon , 'celery'. Mycenaean Greek se-ri-no, in Linear B , is the earliest attested form of

966-685: The apex . One of the compounds of the essential oil is apiole . The plant normally dies after seed maturation. Parsley is widely used in Middle Eastern , Mediterranean , Brazilian , and American cuisine. Curly leaf parsley is used often as a garnish . Green parsley is used frequently as a garnish on potato dishes (boiled or mashed potatoes), on rice dishes ( risotto or pilaf ), on fish, fried chicken, lamb, goose, and steaks , as well as in meat or vegetable stews (including shrimp creole, beef bourguignon , goulash , or chicken paprikash ). Parsley seeds are also used in cooking, imparting

1008-406: The para position by cinnamate 4-hydroxylase (C4H) to produce p -coumarate. As L-tyrosine is already oxidized at the para position, it skips this oxidation and is simply deaminated by tyrosine ammonia lyase (TAL) to arrive at p -coumarate. To complete the general phenylpropanoid pathway, 4-coumarate CoA ligase (4CL) substitutes coenzyme A (CoA) at the carboxy group of p -coumarate. Entering

1050-599: The Indian subcontinent. Countries in Indochina typically use a coconut milk base in their curries; countries in Southwest Asia typically use a yogurt base. A heavily influential aspect of Asian culture is the food, especially the various traditional ways of Asian cuisine and cooking. Although many Asian cultures often share the traditions of bringing the family or group together to socialize or have celebrations over

1092-477: The birthplace of yogurt . Like kumis, it is widespread among Turkic peoples. East Asian cuisine includes Chinese , Hong Kong , Japanese , Korean , Macanese , Mongolian , Taiwanese , and Tibetan food. Considering this is the most populated region of the world, it has many regional cuisines (especially in China). Examples of staple foods include rice , noodles , mung beans , soybeans , seafood (Japan has

1134-529: The family Apiaceae that is native to Greece , Morocco and the former Yugoslavia . It has been introduced and naturalized in Europe and elsewhere in the world with suitable climates, and is widely cultivated as an herb and a vegetable . It is believed to have been originally grown in Sardinia , and was cultivated in around the 3rd century BC. Linnaeus stated its wild habitat to be Sardinia, whence it

1176-547: The favored meats of West Asia. Pork is prohibited in both Islam and Judaism, and as such is rarely eaten in the region. Prominent among the meat preparations are grilled meats, or kebabs . Meat and vegetable stews, served with rice, bulgur, or bread, are another form of meat preparation in the region. Vegetables and pulses are the predominant staples of the great majority of the people in the West Asia. They are boiled, stewed, grilled, stuffed, and cooked with meat and rice. Among

1218-471: The flavone synthesis pathway, the type III polyketide synthase enzyme chalcone synthase (CHS) uses consecutive condensations of three equivalents of malonyl CoA followed by aromatization to convert p -coumaroyl-CoA to chalcone . Chalcone isomerase (CHI) then isomerizes the product to close the pyrone ring to make naringenin . Finally, a flavanone synthase (FNS) enzyme oxidizes naringenin to apigenin. Two types of FNS have previously been described; FNS I,

1260-622: The flourishing of the Jews after first arriving in Egypt. Parsley is a source of flavonoids and antioxidants , especially luteolin , apigenin , folate , vitamin K , vitamin C , and vitamin A . Half a tablespoon (a gram) of dried parsley contains about 6.0  μg of lycopene and 10.7 μg of alpha carotene as well as 82.9 μg of lutein + zeaxanthin and 80.7 μg of beta carotene . Dried parsley can contain about 45  mg /gram apigenin . The apigenin content of fresh parsley

1302-556: The former available at every street corner. Egg dishes are also available in similar fashion. Common meats include lamb, goat, fish, and chicken. Beef is less common than in Western cuisines because cattle have a special place in Hinduism . Prohibitions against beef extend to the meat of cows, and yaks to some extent. Pork is considered a taboo food item by all Muslims and is avoided by some Hindus. Other minorities also prohibit

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1344-531: The highest per capita consumption of seafood), mutton (Mongolia), bok choy (Chinese cabbage), and tea . North Asian cuisine is often synonymous with Russian cuisine , due to all of North Asia being a part of the Russian Federation. However, some cultures or areas of Siberia have in-depth cuisine, such as the Yakuts (or Sakha) and Yamal cuisine . Buryats also have their own cuisine, although it

1386-528: The long winter. In Yamal , other types of drying and preservation are common. Key ingredients in most northern Siberian cuisine include fish and cowberries , sometimes known as lingonberries in Europe and North America. Yakuts, like many other Turkic-speaking peoples , traditionally enjoy kumis as a common drink. South Asian cuisine includes cuisines from the Indian subcontinent . Food items in this region are generally rich in spices, however it also caters

1428-546: The main ingredients in the herb seasoning called cheiro-verde (literally "green aroma"), which is used as key seasoning for major Brazilian dishes , including meat, chicken, fish, rice, beans, stews, soups, vegetables, salads, condiments, sauces, and stocks . Cheiro-verde is sold in food markets as a bundle of both types of fresh herbs. In some Brazilian regions, chopped parsley may be replaced by chopped coriander (also called cilantro, coentro in Portuguese) in

1470-687: The major and preferred sources of staple foods. Barley is also widely used in the region and maize has become common in some areas as well. Bread is a universal staple, eaten in one form or another by all classes and groups practically at every meal. Butter and clarified butter (also known as Semna) are, traditionally, the preferred medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products. Lamb and mutton have always been

1512-467: The mixture. Parsley is a key ingredient in several Middle Eastern salads such as Lebanese tabbouleh ; it is also often mixed in with the chickpeas and/or fava beans while making falafel (that gives the inside of the falafel its green color). It is also a main component of the Iranian stew ghormeh sabzi . Parsley is a component of a standard Seder plate arrangement, it is eaten to symbolize

1554-601: The region contrast with the ones in the East Asian cuisines, substituting fish sauces for sauce and the inclusion of ingredients such as galangal , tamarind and lemongrass . Cooking methods include a balance of stir-frying , boiling and steaming. West Asian cuisine significantly overlaps with the Middle Eastern cuisine and the inclusion of the South Caucasus . West Asian cuisine is the cuisine of

1596-631: The use of meat to abjure violence. Fish is commonly used in South India, Sri Lanka and the Bengal region, i.e. Bangladesh and the West Bengal state of India. The Northern region diet mostly consists of wheat and other major crops. Southeast Asian cuisine includes a strong emphasis on lightly prepared dishes with a strong aromatic component that features such flavors as citrus and herbs such as lime , coriander / cilantro and basil . Ingredients in

1638-432: The various countries and peoples of West Asia. The cuisine of the region is diverse while having a degree of homogeneity. Some commonly used ingredients include olives and olive oil , pitas , honey , sesame seeds, dates , sumac , chickpeas , mint and parsley . Some popular dishes include kibbeh and shawarma . Cereals constitute the basis of West Asian diet, both historically and today. Wheat and rice are

1680-579: The various regions. Glutinous rice is ingrained in the culture, religious tradition and national identity of Laos . Basmati rice is popular in the Indian subcontinent , jasmine rice is often found across Southeast Asia , while long-grain rice is popular in China and short-grain in Japan and Korea. Curry is a common dish in South Asia, Southeast Asia, and East Asia. Curry dishes have their origins in

1722-655: The word selinon . Garden parsley is a bright green, biennial plant in temperate climates, or an annual herb in subtropical and tropical areas. Where it grows as a biennial, in the first year, it forms a rosette of tripinnate leaves 10–25 cm long with numerous 1–3 cm leaflets, and a taproot used as a food store over the winter. In the second year, it grows a flowering stem to 75 cm (30 in) tall with sparser leaves and flat-topped 3–10 cm diameter umbels with numerous 2 mm diameter yellow to yellowish-green flowers. The seeds are ovoid , 2–3 mm long, with prominent style remnants at

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1764-796: Was brought to England and apparently first cultivated in Britain in 1548, though literary evidence suggests parsley was used in England in the Middle Ages as early as the Anglo-Saxon period . Parsley is widely used in European , Middle Eastern , and American cuisine . Curly-leaf parsley is often used as a garnish . In central Europe , eastern Europe , and southern Europe, as well as in western Asia , many dishes are served with fresh green chopped parsley sprinkled on top. Flat-leaf parsley

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