Parsley is an essential ingredient in many Indian cooking dishes and a good source of nutrients.
But according to new research, it can also help you feel more energetic.
In a study conducted by a team of researchers from the Department of Nutrition and Dietetics, researchers found that the health benefits of Parsley were greater in people with higher intakes of the plant in their diet.
The researchers analysed the health of 9,400 people in the US, and found that those who had the most parsley consumption had a lower risk of type 2 diabetes, high blood pressure, high cholesterol, heart disease and obesity.
Dr. Ramesh Prasad, a nutritionist and researcher at the department, said that the research showed that the plant’s anti-oxidant properties could play a part in the health effects of Parsly, and suggested that its presence in the diet could reduce the risk of obesity.
Parsley, also known as senna, is the root of the Parsley family tree and is an herb that grows in India and Pakistan.
It’s used in the Middle East and China for its rich oil, which is rich in Vitamin E, Vitamin C and Vitamin B-6.
According to the Food and Agriculture Organisation of the United Nations, Parsley contains about 200 compounds, including one called palmitic acid.
These include palmitoyl-CoA, palmitoleic acid and palmitate.
It’s believed that this palmitolytic acid, which has a neutral pH, can help fight free radicals and promote a healthy immune system, which helps protect against the common cold.
But the researchers found a higher concentration of palmitates in the blood of people who had higher intakes.
It also led to higher levels of other nutrients, including vitamins B-12, C-12 and E.
The researchers concluded that the amount of palmetic acid in the body may be related to the levels of several other compounds, which include the vitamin D receptor (VDR), a protein that plays a role in regulating cell division.
The VDR is a protein found in all cells, and is also linked to the production of red blood cells, immune cells and white blood cells.
In the study, published in the journal Diabetes, the researchers tested whether there were differences in the levels and functions of these compounds in the plasma of people consuming more parsley and fewer red meat.
“The VDDR is also important in the regulation of glucose homeostasis and glucose uptake and metabolism,” said Dr Prasan.
“It has also been implicated in the maintenance of normal blood sugar levels and the regulation and control of insulin sensitivity.
This study showed that, in fact, the intake of parsley, red meat and white meat were associated with increased levels of these nutrients in the bloodstream.”
The researchers added that there is a possibility that the elevated levels of palmeate may also contribute to the benefits of consuming more of the leafy green plant.
“One possibility is that palmetate may be the main component of the nutrients that promote the immune response, which may contribute to its antioxidant properties,” said Prasans co-author, Dr Rameshi Kulkarni.