Relaxant activity of aqueous and ethanol extracts of parsley (Petroselinum crispum (Mill.) Nym. ex A.W. Hill, Apiaceae) on isolated ileum of rat

Anti-Corrosion Mechanism of Parsley Extract and Synergistic Iodide as Novel Corrosion Inhibitors for Carbon Steel-Q235 in Acidic Medium by Electrochemical, XPS and DFT Methods

The parsley extract (PLE) was prepared using absolute ethyl alcohol. The PLE and synergistic iodide were firstly utilized as efficacious corrosion inhibitors to slow down the corrosion rate of carbon steel-Q235 in 0.5 mol/L H₂SO₄ solution. The anti-corrosion performance was researched by weight loss method, electrochemical tests, surface analysis and quantum chemistry calculation. Results of electrochemical and weight loss tests show that the synergetic PLE and I⁻ exhibit the optimal corrosion inhibition efficiency 99%. The combined inhibitor displays the favorable long-term corrosion inhibition effect, and the inhibition efficiency can maintain more than 90% after 144 h immersion. The introduction of I⁻ makes carbon steel surface with higher negative charge amount, which could be beneficial to the interaction between corrosion inhibitor and Fe atoms. The adsorption behavior obeys the Langmuir isotherm adsorption, and involves chemical and physical adsorption. On the basis of electrochemical consequences and theoretical calculation, the adsorption process and anti-corrosion mechanisms are further explored.

A review of botanical characteristics, chemical composition, pharmacological activity and use of parsley

Parsley is a biennial aromatic plant from the Apiaceae family, which is characterized by an unbranched root, pinnately divided leaves, umbels and schizocarp. It contains essential oil in all parts, with phenylpropane and terpene compounds as main components. It is rich in flavonoids and other polyphenolic compounds, containing furanocoumarins, carotenoids, polyacetylenes, and its leaves are a source of vitamins and minerals. The chemical composition of parsley depends on a number of factors, so it differs not only in different parts and varieties of the plant but also in different samples of the same parts of one variety. The most important parsley compounds are myristicin, apiol, 1-allyl-2,3,4,5-tetramethoxybenzene, b-phellandrene, 1,3,8-p-menthatriene, b-pinene, terpinolene, apiin, oxypeucedanin and falcarinol. Parsley has a long tradition of use in the treatment of urinary tract disorders, and modern in vitro and in vivo studies reveal numerous effects of various parsley preparations such as diuretic, antiurolithiasis, hypouricemic, hypolipidemic, hypoglycemic, hypotensive, antioxidant, anti-inflammatory and antiplatelet effect. Today, apart from its medical application, parsley is one of the most commonly used culinary herbs.