A new study published in the Journal of Natural Products has found that the combination of parsley and dill may help prevent cancer.
Scientists from the Moscow Institute of Physics and Technology (MIPT), the N. D. Zelinsky Institute of Organic Chemistry (RAS), the Institute of Developmental Biology (RAS) and the Institute of Cell Biophysics (RAS) found that when parsley and dill seeds were combined, a compound called glaziovianin A was produced. This compound along with its structural analogs was found to inhibit the growth of tumor cells. This compound already exists and is currently harvested from the leaves of the Brazilian tree Ateleia glazioviana Baill, but production is costly.
The new method of producing glaziovianin A is simple and cheaper than the existing ones because it involves cheap, widespread materials like dill seed and parsley. They were also able to synthesize a number of structural analogs of glaziovianin A in order to find new substances that stop cancer cells from dividing, called antimitotics.
Tests were done with a variety of different human cancer cells, particularly melanoma, breast, ovarian and lung cancer. The results of the experiment found that glaziovianin A from dill seed and parsley was pretty effective in limiting the growth of the melanoma cells and showed no additional toxicity to healthy blood cells.
Photo from here, with thanks.