The chemical constituents of parsley (petroselinum crispum) leaf extract and its potential in mitigating the effects of viral infections

Authors: LEE, ETHAN - University Of Maryland; LIU, ZHIHAO - University Of Maryland; LI, YANFANG - University Of Maryland; Wang, Thomas - Tom; Sun, Jianghao; Wu, Xianli; Whent, Monica; Pehrsson, Pamela; ZHANG, YAQIONG - Shanghai Jiaotong University; GAO, BOYAN - Shanghai Jiaotong University; YAO, YUANHANG - University Of Maryland; YU, LIANGLI (LUCY) - University Of Maryland

Submitted to: ACS Food Science and Technology
Publication Type: Peer Reviewed Journal
Publication Acceptance Date: 11/14/2023
Publication Date: 11/29/2023
Citation: Lee, E.Y., Liu, Z., Li, Y., Wang, T.T., Sun, J., Wu, X., Whent, M.M., Pehrsson, P.R., Zhang, Y., Gao, B., Yao, Y., Yu, L. 2023. The chemical constituents of parsley (petroselinum crispum) leaf extract and its potential in mitigating the effects of viral infections. ACS Food Science and Technology. 2108-2116. https://doi.org/10.1021/acsfoodscitech.3c00357.
DOI: https://doi.org/10.1021/acsfoodscitech.3c00357

Interpretive Summary: This study evaluated the parsley, a common herb, for inhibitory effects on SARS-CoV-2 virus spike protein binding to ACE2, inhibitions of ACE2 activity. The pathogenesis of COVID-19 is facilitated by the binding of the SARS-CoV-2 spike protein to ACE2 in a host; hence interfering with the interaction between the SARS-CoV-2’s spike protein and ACE2 could possibly reduce the risk of COVID-19. This study aimed to analyze the chemical compositions and evaluate the antiviral and free radical scavenging effects of parsley leaf extracts. Twenty-two compounds were tentatively identified, with one compound being reported for the first time in parsley. Parsley extract was able to inhibit the SARS-CoV-2 - ACE2 interaction by 70% at a concentration of 3.3 mg dry parsley/mL and inhibit ACE2 activity by 86% at 5.0 mg/mL. Parsley extract showed free radical scavenging capacity against three different free radicals HO•, DPPH•, and ABTS•+. Findings from this study suggested parsley’s potential ability to mitigate the risk and symptoms of COVID-19. This study provide mechanistic and composition information for scientist involve in herbal medicine study.

Technical Abstract: The pathogenesis of COVID-19 is facilitated by the binding of the SARS-CoV-2 spike protein to ACE2 in a host; hence interfering with the interaction between the SARS-CoV-2’s spike protein and ACE2 could possibly reduce the risk of COVID-19. This study aimed to analyze the chemical compositions and evaluate the antiviral and free radical scavenging effects of parsley leaf extracts. Twenty-two compounds were tentatively identified, with octadecenamide being reported for the first time in parsley. Parsley extract was able to inhibit the SARS-CoV-2 - ACE2 interaction by 70% at a concentration of 3.3 mg dry parsley/mL and inhibit ACE2 activity by 86% at 5.0 mg/mL. Parsley extract showed free radical scavenging capacity against HO•, DPPH•, and ABTS•+ with the values of 184.09, 0.03, and 9.58 µmol Trolox equivalent/gram respectively. Findings from this study suggested parsley’s potential ability to mitigate the risk and symptoms of COVID-19.