Apigenin is a flavonoid belonging to the structural class called flavones.
Apigenin is present in many fruits, vegetables and herbs, as follows:
- Lettuce (iceberg)
- Celery Seeds
- Globe Artichoke
- Wheat sprouts
- Holy Basil
Parsley has the largest content of Apigenin than any other vegetable, fruit or herb. Dried parsley has considerably more apigenin content than fresh parsley:
- Parsley (fresh) 302.0 mg per 100 grams
- Parsley (dried) 13,506.2 mg per 100 grams
The researchers applied apigenin to human stem cells in a dish and observed that they became neurons in 25 days. Without the application of apigenin, there would be no growth of neurons from the stem cells.
The connections between these newly formed neurons where much stronger than normal neurons after the application of apigenin.
The researches discovered that apigenin works by binding to estrogen receptors. Estrogen receptors affect the development, function, and plasticity of the nervous system.