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Adulteration of Essential Oils
Published in K. Hüsnü Can Başer, Gerhard Buchbauer, Handbook of Essential Oils, 2020
Dill weed oil is dominated by α-phellandrene, limonene, and carvone. Dill ether and the absence of dill apiol are further criteria for that oil. Dill seed oil contains mainly carvone and dihydrocarvone. Adulteration is done using phellandrenes, distilled limonene coming from orange terpenes, synthetic carvone, and dihydrocarvone. Detection is done by 2D enantiomeric separation. Lawrence (1996a,b) reports, here and elsewhere.> the following ratios for dill seed oil: (+)-limonene 98.4%:(−)-limonene 1.6%; (+)-carvone 98.7%:(−)-carvone 1.3%; (+)-trans-carveol 33.3%:(−)-trans-carveol 66.7%; and (+)-cis-carveol 100%:(−)-cis-carveol 0%. The authors own findings from biocultivated oil was (+)-carvone 98.4%:(−)-carvone 1.6%; (S)-(−)-α-pinene 4.0%:(R)-(+)-α-pinene 96.0%; (+)-limonene 95.4%:(−)-limonene 4.6%; (S)-(−)-β-phellandrene 0%:(S)-(+)-β-phellandrene 100%; and (R)-(−)-α-phellandrene 100%:(R)-(+)-α-phellandrene 0%.
Ancient Egyptian Pharmacology
Published in Ibrahim M. Eltorai, A Spotlight on the History of Ancient Egyptian Medicine, 2019
The seeds are used in medicine as antirheumatics, emmenagogues, abortifacients, and diuretics (due to glycolic acid). The fruit is poisonous in overdose. The root and leaf are diuretics. The herb contains the glucoside apiin, which is identical with that isolated from parsley. It yields a volatile oil (also gained from the seed) with characteristic smell. The camphor of the oil is known as apiol, which stimulates the gravid and non-gravid uterus. The herb contains carotenoid pigments and thiamin. It is carminative and tonic.
Catalog of Herbs
Published in James A. Duke, Handbook of Medicinal Herbs, 2018
Toxicity — In one canning factory, the majority of female workers preparing parsley developed vesicular inflammation and purple discoloration of the skin and hands, followed by puberulent folliculitis and carbuncles. Oil of parsley in perfumery can also cause dermatitis.6 The apiol in parsley, used for ague, nervous ailments, and formerly official in the U.S. as an antipyretic and emmenagogue, can be poisonous. In large doses the oleoresin of parsley (apiol, apiolin, and myristicin) produces giddiness and deafness, fall of blood pressure, and some slowing of the pulse and paralysis, followed by fatty degeneration of the liver and kidney, similar to that caused by myristicin.
Anticancer Effect in Human Glioblastoma and Antioxidant Activity of Petroselinum crispum L. Methanol Extract
Published in Nutrition and Cancer, 2021
Nadhem Aissani, Ferdaous Albouchi, Hichem Sebai
Previous research regarding the phenolic compounds of parsley has indicated a rich composition of bioactive molecules such as flavonoids, phenols, essential oils and carotenoids. According to Farzaei et al. (10) the apigenin, kaempferol, cosmosiin, apiin, oxypeucedanin hydrate, 6"-acetylapiin, myristicin, cnidilin, apiol, isoimperatorin, 7-O-β-D-glucopyran- oside, diosmetin, and kaempferol 3-O-β- D-glucopyranoside, were the principal flavonoids detected in P. crispum. From our results, P. crispum appears as a source of bioactive molecules, justifying its biological properties.