However, clinical studies among humans will have to be conducted to verify this hypothesis. In laboratory, it was found that falcarinol would have the potential to alter and destroy human cancer cells. This compound is quickly absorbed by the human body and would play a role in the prevention of cancer. Like other vegetables in the carrot family, parsnips contain polyacetylenes, including falcarinol.
As these results have been demonstrated in vitro and among animals, further studies will be needed to prove that a diet rich in apigenin could have the same preventive effects among humans. Parsnips contain apigenin, an antioxidant that would play a role in the prevention of cancer. The presence of antioxidants in vegetables and fruits could be part of this protection. Several prospective and epidemiological studies have shown that high consumption of vegetables and fruit decreases the risk of cardiovascular disease, certain cancers and other chronic diseases. Other compounds contained in the parsnip (polyacetylenes) also demonstrated they could reduce the proliferation of cancerous cells. In particular, it contains an antioxidant capable of reducing the activity of an enzyme involved in the development of this disease. Parsnips contain active molecules playing a role in the prevention of cancer. Its fibers and antioxidants would have beneficial effects on certain types of cancer. This root vegetable of the carrot family contains many minerals and vitamins. Raw and cooked, the parsnip reveals a pleasant sweet flavor. Very sweet, parsnips were used in the preparation of syrups, jams, wine and even baking flour. However, it has never become very popular even if it is consumed moderately in certain places. It is synonymous with healthy food.įrom their earliest travels, the Europeans introduced it into the new world. Today, it has a certain popularity among the lovers of old vegetables, as well as for the general population. In Europe, parsnips will be consumed mainly in England and other northeast countries. As for the upper class and the nobility, they avoided it, like any other vegetable, known to be bad for health. In the Middle Ages the parsnip is considered as a staple food by the people. At the same time, the doctor and botanist Galen tried to correct the situation by giving the carrot the name of Daucus Pastinaca, but the confusion was completely dissipated only in the nineteenth century with Linnaeus, which attributed to the parsnip a botanical genus of its own. Athenaeus, a scholar who lived in the second century A.D., also estimated it was the same plant. In the texts of Greek and Roman antiquity, Pastinaca’s Latin name was as much used for the parsnip and the carrot, which created confusion between the two vegetables. It was known to the Greeks and Romans, but it is not known when it was domesticated and how it was diffused in Western Europe. The parsnip comes from the Mediterranean basin and from the regions further east to the Caucasus Mountains. Parsnips are in the markets in the winter.
Its flavor is sweeter than the carrot and its scent is quite strong. The root of the parsnip is more or less long. It was once cultivated both for animal feed and for humans until it was dethroned by the potato. From the time it was white, these two vegetables were much confused. Parsnip is a herbaceous plant which has a very fleshy root resembling of the one of the carrot.
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