By DR. RICHARD BELIVEAU
Parsley leaves played a pivotal role in advancing cooking practices when it first surfaced, acting as both an herb to add taste to meals and also as a vegetable, such as in Lebanese tabouleh.
Other than its unique taste, parsley distinguishes itself with its huge content of apigenin, a polypehnol with anti-cancer properties that are of great interest to the science community.
Many studies conducted in labs have shown that this molecule has strong anti-inflammatory properties that interfere with the growth of many types of cancerous cells.
Work conducted recently in our lab has also shown apigenin can significantly reduce the development of new blood vessels in tumours by blocking a protein called platelet-derived growth factor receptor.
By interfering with the function of this protein, apigenin weakens the structure of the blood vessels needed for cancers to grow and could therefore actively contribute to the prevention of the disease.
Even though herbs are generally consumed in lower quantities and, consequently, aren't considered to be a major source of polypehnols, it remains that regular consumption can contribute to preventing many chronic illnesses.
MOROCCAN BEEF AND CHICKPEA SOUP
Serves 8
1/2 lb. beef cubes, cut in half-inch cubes
2 onions, chopped
Pinch of saffron
8 cups water or chicken broth
Salt and pepper
2 celery stalks, diced
1 bunch of fresh flat parsley, chopped
1 bunch of fresh coriander, chopped
3 Tbsp. tomato paste
5 ripe tomatoes, blanched, seeded and diced
11/2 cups chickpeas
1/3 cup flour
Put beef, onions, saffron and water or broth in a large dish. Salt and pepper to taste. Cover and let simmer for 20 to 30 minutes.
Add celery, parsley, coriander and tomato paste and tomatoes. Let simmer for 20 minutes.
Add chickpeas. Dissolve flour in a bit of water and pour into dish. Cook for a couple of minutes, season again and serve.
