ABSTRACT
Flavonoids are polyphenolic compounds that are divided into six subclasses: flavonols, flavones, flavanones, catechins, anthocyanidins, and isoflavones. Flavonoids are molecules responsible for the color of fruit and flowers and provide powerful antioxidants along with stress modifiers, antiviral compounds, and anti-carcinogens. Phenolic compounds in plants act as antioxidants and protect plants from oxidative stress, they have been shown to reduce the incidence of chronic diseases in humans. Fresh and cooked parsley was used as the flavone source. The treatment group had higher blood antioxidant enzyme activity of superoxide dismutase, glutathione peroxidase, glutathione reductase, and catalase. The anti-inflammatory effect of luteolin may be linked to its anti-cancer function where it induces apoptosis through redox regulation, DNA damage, and protein kinases for inhibiting proliferation of cancer cells and suppressing angiogenesis. Antibiotics are frequently used to treat inflammation but are often accompanied by side effects and the development of resistant strains.
