A new study out of the University of Missouri has found that apigenin (a powerful plant polyphenol compound) found in high concentration in parsley and other plant products can stop certain breast cancer tumor cells from multiplying and growing (at least in rats–for now).

Researchers working with breast cancer induced rats found that apigenin blocked new blood vessel formation, thereby slowing and sometimes halting the development of cancerous tumors compared to cancerous rats not receiving the apigenin.

The study was just published in the journal Cancer Prevention Research. Read more about it here.

Get some cancer-fighting parsley into your day and try my delicious parsley chive salad dressing!

Delicious Parsley Chive Dressing served on a salad such as Arugula Salad with Figs and Walnuts, or a fillet of Grilled Swordfish, or Pan-seared Salmon.

 Ingredients

• 3/4 cup extra-virgin olive oil
• 1/4 cup aged balsamic vinegar
• 1 tablespoon Dijon mustard
• 1 shallot, peeled and minced
• 1 bunch flat-leaf Italian parsley, stalks removed
• 3 stalks fresh chives, cut into small pieces

Method

Place all ingredients in a blender. Blend until ingredients are well combined, scraping down the sides of the container at least once.

Serves 12

NUTRITION Per 2-tablespoon serving:

Calories: 123
Fat: 14 g (0 g EPA, 0 g DHA, < 1g ALA)
Saturated Fat: 2 g
Cholesterol: 0 mg
Sodium: 18 mg
Carbohydrate: 1 g
Dietary Fiber: < 1 g
Sugars: < 1 g
Protein: < 1 g

Mediterranean Recipes from Prevent a Second Heart Attack