Parsley

Popular herbs in American, European, and Middle Eastern cuisine include parsley (Petroselinum crispum). Its origins are in the Mediterranean, and its nutritional profile is outstanding.

Several substances included in parsley, including vitamin C and dietary carotenoids, have been shown to lower blood pressure. According to several studies, carotenoid antioxidants lower LDL (bad) cholesterol, a risk factor for heart disease, as well as blood pressure. Parsley acts as a calcium channel blocker, a type of medication that helps relax and dilate blood vessels, and research on animals have shown that it lowers both systolic and diastolic blood pressure. However, there is little data on the effects of parsley on blood pressure in people. To truly understand its effects, more study in this area is needed.