Native to the central Mediterranean region, parsley is widely cultivated and used as a spice, vegetable or medicinal herb. Its name comes from the Latin “Petrosilenum”, itself originating from the Greek “Petrosilenon”, meaning “rock celery”. Listed in the French pharmacopoeia, its use as leaf powder or syrup is recommended for its stimulating and emmenagogue properties. In folk medicine, parsley leaves are used as external resolvent remedy to treat inflammation.; Parsley is a significant source of flavonoids, carotenoids and vitamin C, conferring this medicinal herb interesting antioxidant properties. Beyond antioxidant activity, vitamin C is also contributing to bone and tooth health, protecting against infection, enhance iron absorption. Parsley also contains important amounts of vitamin K involved in blood coagulation.
Fermented Parsley
KefiViva fermented Parsley is a living certified organic fermented Parsley liquid produced by a monitored bioprocess and is used as a base for creating various types of living, stable and functional beverages.
Botanical Informations
Botanical Name: Petroselinum crispum (Mill.) Fuss
Common Name: Parsley, Garden Parsley, Double Curled Parsley
Family: Apiaceae
Used Part: Leaves
Product Features
Apparence: Liquid
Taste: Sour parsley
pH: 2.0 – 3.5
Acidity: 10.0 – 15.0
Brix: =5.5
List of ingredients: Water, organic burdock roots, organic raw cane sugar, ancient symbiosis of yeasts (Schizosaccharomyces pombe, Zygosaccharomyces bailii, Dekkera bruxellensis) and bacteria (Acetobacter sp., Gluconoacetobacter sp.)
Lifetime: 2 year(s)
Storage: Keep container tightly close in a cool (between 39 and 68°F), dry and dark place.
Nutrients after fermentation
Molecule: Essential oils (Myristicin, apiol or “parsley camphor”), Phenolic compounds, Flavonoids (Apigenin, Naringenin, Quercitin, Luteolin), Carotenoids (Lutein)
Organic Acids: Acetic, Gluconic, Succinic acids
Vitamines: A, B9 ou Folic acid, B12, C and K
Minerals: Gluconate and acetate forms (P, K, Ca)
Amino acids: Tryptophan
Others: Soluble sugars, Alcohol, Glycerol
Enzymes: Hydrolase, Lipase, Amylase
Healty Benefits
Antidiabetic
Antimicrobial
Antioxidant
Detoxifying
Digestive
Diuretic
Immunity
Menstruation
Vital Energy
- Preventing cellular damages of oxydative reactions;
- Regulating glycemia: prevention or alleviation of diabetes;
- Regulating menstrual cycle: induces and eases mentrual flow;
- Potential prevention of cancer;
- Concentrate of vitamins and oligo-elements;
- Protecting against microbial infections;
- Supporting healthy digestive and gastrointestinal functions: prevents spasms, increases appetite, enhances gastric digestion;
- Increasing vital energy;
- Boosting the immune system;
- Overall body’s detoxification.
Creating Healing From Nature
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